A ridiculously simple dessert, these Lemon Cake Parfaits come together in a matter of minutes and are made with lemon pudding, cool whip, pound cake, and fresh fruit salad!
Remember that Berry Fruit Salad from Wednesday? Yes? Good. Because today I’ve taken that Berry Fruit Salad and turned it into: Lemon Cake Parfaits!
Literally, you guys, this is the easiest dessert you’ll make this summer.
Basically, it’s just lemon pudding with pound cake, a little cool whip/whipped cream, and it’s finished with a huge spoonful of that fresh fruit salad.
So simple, but so elegant, colorful, and perfect for summer!
Who wants one?!
This recipe was inspired by my friend, Steph, who is the mom to Teddy’s girlfriend: Harpo. About a month ago – or actually I have no idea when it was, time starts to morph together when you work from home 😉 – we had her and her boyfriend over for dinner and a puppy play date.
I was in charge of dinner and made this oldie but goodie Crockpot Jalapeno Popper White Chicken Chili and cornbread (do you guys want the recipe?!) and she was in charge of appetizers and dessert.
More on the appetizer later, because it was freaking delicious, but let’s talk dessert. She made dirt cups! Oreos + pudding + gummy worms. It’s a classic that I haven’t had in years, and it definitely hit the spot.
I took that idea, but made it summer-y by swapping the chocolate pudding for lemon, the oreos with pound cake, and gummy worms for fresh fruit.
While dirt cups will forever be near and dear to my heart, these Lemon Cake Parfaits are a seriously perfect sweet treat those hot summer days!
And did I mention that they’re easy? Because they totally are.
To be honest, I took a few shortcuts, but I was keeping last minute summer BBQ and get togethers in mind… we all need some quick and easy dessert hacks in our lives. 🙂
First up, the lemon pudding.
Only three ingredients are needed: instant lemon pudding mix, skim milk, and cool whip. It’s simple, it’s fluffy, it’s yummy.
Next, the pound cake. It’s from the freezer, but holy cow, it’s really stinkin’ good.
Then whipped cream. It’s from a can. I mean, come ON it’s classic.
Lastly, the fruit. It’s my berry fruit salad: fresh berries, lemon, honey, and mint. Simply fresh and delicious. 🙂
So I know that these Lemon Cake Parfaits are literally the easiest dessert ever, but don’t judge me 😉 , because I really truly love them. Plus, how adorable and elegant are they in these stemless wine glasses?!
Perfect for last minute summer parties, or any time you want something sweet, that you can put together in a matter of minutes!
– Jennifer
Lemon Cake Parfaits Recipe
Equipment for this recipe
Ingredients
Lemon Pudding Layer
- 1 (3.4 oz) package instant lemon JELL-O pudding mix
- 2 cups skim milk
- 1 cup Cool Whip thawed
Cake Layer
- 1 (10.75 oz) package Sara Lee All Butter Pound Cake thawed and cubed (found in the freezer aisle)
Whipped Cream Layer
- Cool Whip or Whipped Cream
Fruit Layer
- Berry Fruit Salad
Instructions
Lemon Pudding
- Make pudding according to package directions.
- Fold in cool whip.
Assembly
- Set out 6 stemless wine glasses (or similar container).
- Place 1/2 cup pudding in the bottom of each glass.
- Top with 1/2 cup cake cubes.
- Top with a dollop of cool whip or squirt of whipped cream.
- Top with a spoonful of the berry fruit salad.
- Serve immediately!*
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Notes
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
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