- ¾ cup water
- 1 cup white sugar
- ¼ cup lemon juice
- 1 large lemon, zested
- 3 (6 ounce) containers fresh raspberries
- 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
- 4 tablespoons lemon curd
- 4 cups prepared vanilla pudding
- 1 (16 ounce) prepared pound cake, cut into cubes
Stir sugar and water for simple syrup together in a saucepan over medium heat until sugar is dissolved. Let cool, about 20 minutes, then stir in lemon juice and lemon zest.
Toss raspberries in a bowl with 2 tablespoons simple syrup. Set aside about 3 ounces berries for top of trifle.
Gently fold together whipped topping and lemon curd. Add to the vanilla pudding and fold until incorporated.
In a large trifle bowl, layer 1/3 of the pound cake cubes. Spoon a couple teaspoons simple syrup over the cake layer, then add 1/3 of the berries and 1/3 of the pudding mixture. Repeat layers twice more, then scatter reserved berries on top.