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Mini Lemon Golden Oreo Trifles

Layers of moist lemon cake, lusciously tart lemon curd, fluffy vanilla cream cheese filling, and crushed Golden Oreos served in individual mason jars!
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Prep Time 1 hour 30 minutes
Cook Time 28 minutes
Total Time 1 hour 58 minutes
Course Dessert
Cuisine American
Servings 9 Trifles

Ingredients
  

For the Lemon Cake

  • 1 box lemon cake mix
  • 3 eggs
  • 1 (3.4 oz) box instant vanilla pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • ½ cup milk
  • 2 Tablespoons freshly-squeezed lemon juice
  • 1 Tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • Pinch salt

For the Lemon Curd

  • 6 egg yolks
  • 1 whole egg
  • 1 cup sugar
  • ½ cup lemon juice
  • 3 Tablespoons lemon zest
  • ⅛ teaspoon salt
  • 5 Tablespoons butter cut into half-inch pieces

For the Filling

  • 1 ½ cups heavy cream
  • ¼ cup powdered sugar
  • 8 ounces cream cheese softened
  • 1 ½ cups milk
  • 1 (5.1 oz) box instant vanilla pudding mix (dry)
  • 2 Tablespoons lemon juice
  • ¾ teaspoon almond extract
  • 1 (14.3 oz) package Golden Oreos (36 cookies)
  • Sprinkles (optional)

Instructions
 

To make the Lemon Cake:

  • Preheat your oven to 350ºF and spray a 9x13-inch baking dish with nonstick cooking spray.
  • In a large mixing bowl, combine all of the cake ingredients. Stir until thoroughly combined, then pour into prepared pan. Bake in the oven for 28-32 minutes, or until cake bounces back when poked. Allow cake to cool completely, then slice into bite-sized cubes.

To make the Lemon Curd:

  • In a medium saucepan, whisk the egg yolks, whole egg, and sugar together until just combined. Whisk in the lemon juice, zest and salt.
  • Add the butter and cook over medium-low heat, stirring constantly, until the mixture has thickened, about 5-10 minutes.
  • Immediately strain the curd through a fine-mesh strainer into a medium-size bowl. Cover with plastic wrap and place in the refrigerator to cool completely. Once cooled, transfer to a pastry bag or a gallon-sized ziploc bag with the tip of the corner cut off

To make the Filling:

  • In the well-chilled bowl of an electric stand mixer fitted with a whisk attachment, whip the heavy cream and powdered sugar together until stiff peaks form. Transfer whipped cream to another bowl and place in refrigerator to keep chilled.
  • Return bowl to mixer. Switch whisk attachment out and replace with paddle attachment. Beat cream cheese until smooth. Gradually stir in the milk, about 1/4 cup at a time, scraping down the sides of the bowl as needed. Once all milk has been added, switch back to whisk attachment and add pudding mix, lemon juice and almond extract. Whisk on high for 2 minutes until mixture is smooth and thickened.
  • Add 1/4 of the whipped cream to the bowl and mix thoroughly. Remove bowl from mixer and use a rubber spatula to gently fold the rest of the whipped cream into the pudding mixture. Transfer filling to a pastry bag or a gallon-sized ziploc bag with the tip of the corner cut off.

To Layer:

  • Place a layer of cake cubes in the bottom of each jar. You'll use half of the cake. Then pipe half of the filling into each jar. Crumble or chop three Oreos into each jar. Pipe the lemon curd evenly among the mason jars, using all of it up. Add another layer of cake cubes (using up the last half of the cake), followed by the rest of the filling. Garnish each jar with one more Oreo and sprinkles.

Notes

*The lemon greek yogurt can be substituted with another flavor. Non-greek yogurt would also work!