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Using store-bought pound cake and lemon curd for this dish is a guaranteed time-saver. This trifle can be prepared in advance and stored in the refrigerator until it's ready to be served.




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How would you rate this recipe?
  • LeiaSF
    14 DEC, 2013
    I only used half of the ingredients than was listed. Perhaps my trifle bowl was too small? I recommend the pound cake chunks cut smaller than 1" for sure. The home made whipped cream was great, lemon curd and fruit was great, just recommend smaller pound cake chunks and to not overdo the whip cream proportion against the fruit proportion.
  • goneechen
    17 DEC, 2010
    Have to try this! Canned and froze from the garden this year and now is the perfect time to stop admiring my work and make use of it. Been watching your show and love it. Your family must think you're crazy/wonderful.

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