Ingredients
1 can (14 ounces) sweetened condensed milk1 cup lemon yogurt1/3 cup lemon juice2 teaspoons grated lemon zest2 cups whipped topping1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes2 cups fresh raspberries1/2 cup sweetened shredded coconut, toastedFresh mint, optional
Preparation
In a bowl, combine the first four ingredients. Fold in whipped topping. place half of the cake cubes in a trifle bowl or 2-qt. serving bowl. Top with half of the lemon mixture. Repeat layers. Top with raspberries. Garnish with coconut and mint if desired.
