- 6.8 oz lemon instant pudding, two 3.4 oz packages
- 4 cups milk
- 15 lemon Oreos, divided
- 1 prepared angel food cake -from the bakery, mine was 14 oz
- 8 oz whipped topping, thawed
1Mix milk and pudding together with a whisk until no lumps remain. Refrigerate for 5 minutes to thicken.
2Place 10 cookies into a resealable bag and use a rolling pin to crush them.
3Cut the angel food cake into 1″ pieces using a bread knife.
4Place half of the cake into the bottom of a trifle bowl.
5Add half of the pudding and half of the whipped topping.
6Sprinkle with half of the crushed cookies.
7Repeat the three layers.
8Once you finish with the whipped topping, add remaining whole cookies to the top of the bowl. Sprinkle with remaining crushed cookies.
9Refrigerate 4 hours before serving.
You can make ahead, but know that the cookies will soften due to the pudding and whipped topping.
Scoop to the first layer of cake when serving. This will get you about 6 servings per layer.