Lemon Trifle
1 can (14 oz.) sweetened condensed milk
1 (8 oz.) lemon yogurt
1/3 cup lemon juice
2 tsp grated lemon peel
2 cups whipped topping
1 10-inch angel food cake, cut into 1-inch pieces
2 cups fresh raspberries
1/2 cup flaked coconut, toasted
In bowl, combine the first four ingredients. Fold in whipped topping.
Place half of the cake cubes in a trifle bowl or 2 quart serving bowl.
Top with half of the lemon mixture. Repeat layers. Top with raspberries