To create a delectable chicken and rice meal with a fresh herb salad on top, I combined flavors from Vietnamese, Thai, Indonesian, and other Asian cuisines.
| Prep Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 12 |
| Yield: | 4 to 25 . cups |
Ingredients
- 2 (3.4 ounce) packages instant lemon pudding mix
- 2 ½ cups Almond Breeze Unsweetened Vanilla Almondmilk
- 1 (16 ounce) container frozen whipped topping, thawed
- 14 ounces angel food cake
- 2 pounds sliced fresh strawberries
- ⅔ cup lemon curd
Instructions
- Whisk lemon pudding mixes and almondmilk together for 2 minutes. Fold in 8 oz of whipped topping. Refrigerate for at least 5 minutes.
- Cut angel food cake into small, bite-sized pieces. Set aside.
- In a separate bowl, combine remaining 8 oz of whipped topping with lemon curd, folding together again thoroughly combined. Set aside.
- Layer half of the angel food cake in the bottom of a large bowl or trifle dish.
- Top with half of the pudding mixture, half of the sliced strawberries, and half of the lemon curd mixture.
- Repeat layers.
- Garnish with fresh strawberries and lemon slices if desired.
- Keep refrigerated until ready to serve.
Nutrition Facts
| Calories | 345 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 9 g |
| Sodium | 527 mg |
| Sugars | 20 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |