A simple-to-make and super tasty Easter and Spring treat!

• 1 homemade or prepared angel food loaf cake
• 1 3.4 oz. pack of Jello instant lemon pudding
• 1 ½ C. cold milk
• 1 C. sour cream
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. grated lemon zest
• 1 8 oz. tub of whipped topping, thawed.

Tear the angel food cake into bite-size pieces. In a mixing bowl, combine the pudding mix, milk, sour cream, lemon juice, and zest. Beat until thickened, about two minutes. Add cake pieces. Mix until well blended. Spread into a 10 inch pie pan or small trifle dish. Carefully spoon whipped topping on top. Chill at least four hours or overnight. Garnish with fresh strawberries, raspberries, or blueberries.