Reviewed: May 11, 2012

WOW! Like everyone else, I love this recipe! It is light and refreshing. I made a double batch for a church get together and it was so good the bowl was scraped clean. Everyone wanted the recipe. Using yogurt instead of pudding like most recipes makes all the difference. I used french vanilla yogurt and increased the lemon juice and zest by one half. I will use this basic recipe with peaches etc as the summer produce comes in.

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Reviewer:

debra

Reviewed: Dec. 13, 2011

This was really good!!! I used fat free vanilla yogurt instead of lemon yogurt and it was nice and lemony still. I made this the day before the event and put it in the fridge over night. It worked well, but I would suggest putting the whipped topping on right before you serve it. I brought this to a pot luck and it was almost all gone even with our small guest list. I will definitely make it again. Fresh berries are the key to this dessert.

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Reviewer:

dahleyka

Reviewed: Nov. 8, 2011

I usually avoid recipes that are just assembling ingredients and not "cooking" but no complaints about this one!!! I made a chocolate layer cake from the Food Network (that took all day) and wanted another easier dessert for the dinner party. Well......no one finished the cake and everyone went back for seconds of this. I actually added more lemon juice and zest and I had to make more of the cream because there wasn't quite enough for the 3 layers. I didn't care --- it was so good!!

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Reviewer:

HB Sue

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Cooking Level: Intermediate

Home Town: Pasadena, California, USA

Living In: Huntington Beach, California, USA

Reviewed: Oct. 5, 2011

I used the basic methods and altered a few ingredients.. Over all it was delicous! I used pound cake which I spread a bit of raspberry preserves on one side. I used Greek lemon yogurt/ cool whip mix for the creamy layer and blackberries and blue berries. I didn't use the lemon juice or the sweetened cond. milk. For the topping I used some granola... YUM! :)

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Reviewer:

Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

Reviewed: Aug. 20, 2011

Everyone enjoyed this trifle.

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Reviewer:

Anne

Cooking Level: Intermediate

Living In: Surrey, British Columbia, Canada

Reviewed: Aug. 6, 2011

Amazing! Took to a BBQ and it was gone in ten minutes. Definitely a keeper.

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3 users found this review helpful

Reviewer:

sandic.

Reviewed: Jun. 20, 2011

This is my go-to summer dessert. Everyone loves it. It's not too sweet, not too lemony....JUST RIGHT! Well done, Ilene!

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Reviewer:

Deeta Jean

Cooking Level: Expert

Home Town: Harrisonville, Missouri, USA

Living In: Merriam, Kansas, USA

Reviewed: Jun. 18, 2011

LOVED it. I made a huge bowl of this, and between 10 people there was hardly any left. Everybody raved about it. It's nice and light and looks beautiful too.

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Reviewer:

Moogle

Reviewed: May 27, 2011

I made this for a birthday party recently and it was a hit! I made one change, instead of lemon yogurt I used vanilla. I was afraid it would be too much lemon with the lemon yogurt, juice and zest. It was a very light and refreshing desert and EASY AND QUICK TO MAKE! I made it the morning of and stuck it in the fridge until we were ready to leave! This will definitely be a summer go-to desert for many parties!

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Reviewer:

Meredith

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Apr. 26, 2011

This was a HUGE hit! I took some advice from the other reviewers and use vanilla yogurt instead of lemon. That definately was a good decision. I could see how using lemon would be overkill. It was definately tart enough without the lemon yogurt. This is definately staying in my repertoire list for potlucks and parties.

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4 users found this review helpful