Ingredients
½ c. low-sugar orange marmalade
2 tbs. lemon juice
2 pkgs. instant sugar-free fat-free lemon pudding mix
2 ½ c. low-fat (1%) milk
2 c thawed fat-free whipped topping
1 pkg. prepared angel food cake, cut into 1" pieces
1 tbsp. grated lemon zest
6 tbsp. butter at room temp
2 cups marshmallow fluff
1 cup icing sugar
Lemon slices and fresh mint, optional
Preparation
Heat marmalade until just melted; stir in lemon juice. In large bowl, whisk pudding mixes with milk until smooth. Fold in zest, then whipped topping. Place half of cake pieces in bottom of 14-cup trifle bowl. Brush cake with half of marmalade, then spoon over half of pudding mixture. Repeat with remaining cake, marmalade and pudding. On medium-high speed, beat butter until smooth, about 1 minute. Add Fluff and icing sugar, beat until smooth and stiff. Drop by spoonfuls over pudding. Refrigerate at least 2 hours or overnight. If desired, garnish with lemon slices and mint.
