1/2 cup low-sugar orange marmalade
2 tbsp. lemon juice
2 (1 oz pkg each) instant sugar-free, fat-free lemon pudding mix
2 1/2 cups 1% milk
1 tbsp. grated lemon zest
2 cups thawed fat-free whipped topping
1 (13 oz pkg) prepared angel food cake, cut into 1-inch pieces
6 tbsp. butter, at room temperature
2 cups marshmallow fluff
1 cup confectioners' sugar

Heat marmalade until just melted. Stir in lemon juice.

In a large bowl, whisk together pudding mixes with milk until smooth. Fold in zest. Then whipped topping. Place half of cake pieces in bottom of a 14-cup trifle bowl. Brush cake with half of marmalade mix. Then spoon in half of pudding mix, repeat with remaining cake, marmalade and pudding.

In a bowl, with mixer on med-high speed, beat butter until smooth. Add fluff and confectioners' sugar. Beat until smooth and stiff. Drop by spoonfuls over pudding. Refrigerate at least 2 hours.

Submitted by: Sherry Monfils