2 3.4 oz instant lemon pudding mix
2½ cups Almond Breeze unsweetened vanilla almondmilk
16 oz whipped topping, thawed
2 lbs strawberries, sliced
2/3 cup lemon curd
14 oz Angel food cake
Whisk lemon pudding mixes and almondmilk together for two minutes. Fold in 8 oz of whipped topping. Refrigerate for at least 5 minutes.
Cut angel food cake into small, bite sized pieces. Set aside.
In a separate bowl, combine remaining 8 oz of whipped topping with lemon curd, folding together again thoroughly combined. Set aside.
Layer half of the angel food cake in the bottom or a large bowl or trifle dish.
Top with half of the pudding mixture, half of the sliced strawberries, and half of the lemon curd mixture.
Garnish with fresh strawberries and lemon slices if desired.
Keep refrigerated until ready to serve.