Step 1

Whisk lemon pudding mixes and milk together for two minutes. Fold in 8 ounces of whipped topping. Refrigerate for at least 5 minutes.

Step 2

Cut angel food cake into small, bite sized pieces. Set aside.

Step 3

In a separate bowl, combine remaining 8 ounces of whipped topping with lemon curd, folding together again thoroughly combined. Set aside.

Step 4

Layer half of the angel food cake in the bottom or a large bowl or trifle dish.

Step 5

Top with half of the pudding mixture, half of the sliced strawberries, and half of the lemon curd mixture.

Step 6

Repeat layers.

Step 7

Garnish with fresh strawberries and lemon slices if desired.

Step 8

Keep refrigerated until ready to serve.