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Lemon Parfait

Author: Jennifer


  • 1 package angel cakes
  • 1 box instant lemon pudding mix (sugar-free or regular) + 2 cups cold milk
  • lite Cool Whip


  • In a large bowl add the boxed lemon pudding and 2 cups cold milk.
  • Whisk until the mixture is pudding-like.
  • Refrigerate for 15 min to help thicken it up a little bit.
  • In a mason jar or bowl add pieces of the angel cake first, then layer with the pudding and cool whip.
  • Continue to add layers of the angel food cake, lemon pudding, and cool whip until jar or bowl is filled.
  • Top off with a lemon wedge and a piece of angel food cake.
  • Enjoy!