Lemon Trifle

• 1 (14 ounce) can sweetened condensed milk
• 1 (8 ounce) container lemon yogurt
• 1 tablespoon grated lemon, rind of
• 1 (8 ounce) container Cool Whip, thawed
• 1 angel food cake, cut into bite-sized pieces
• 1/3 cup fresh lemon juice
• 2 cups strawberries
• 1 cup fresh blueberries
• 1 cup fresh raspberry
• 1/2 cup flaked coconut, lightly toasted

1. Combine first 3 ingredients; fold in whipped topping. Toss cake pieces with lemon juice. Layer 1/3 of cake pieces and 1/3 of whipped topping mixture in 6 quart trifle bowl. Top with sliced strawberries.
2. Layer half each of remaining cake, whipped topping mixture, blueberries, and raspberries. Repeat layers once. Sprinkle with coconut. Cover and chill at least 8 hours.

condensed milk, lemon yogurt, grated lemon, cake, lemon juice, strawberries, fresh blueberries, fresh raspberry, flaked coconut

Taken from www.food.com/recipe/lemon-trifle-115886 (may not work)