Tipsy, Tropical Trifle - cooking recipe

Ingredients

Lemon Curd (Or store bought)
3 tablespoons lemon zest
1/2 cup fresh lemon juice (4 to 6 lemons)
1 cup sugar
6 tablespoons butter
3 eggs, lightly beaten
1 egg yolk, lightly beaten
Pudding
1 (5 ounce) package instant vanilla pudding
1 cup instant powdered milk
3 cups water
Canned or Softening apricots
1/2 cup white wine, like a sweet german gewurztraminer
1/2 cup chopped dried apricot
Trifle
11 ounces angel food cake, store bought
1/2 cup toasted crushed cashews
1/2 cup toasted coconut
2 bananas, sliced
1 (16 ounce) container Cool Whip

Preparation

For Curd.
In a microwave safe dish, combine lemon zest, lemon juice, and sugar.
Heat to dissolve sugar whisking after a minute.
Add butter and stir until it has melted and combined.
Remove from heat and cool to room temperature.
Beat eggs into cooled lemon mixture until well blended.
Return to microwave oven and cook over medium-low, whisking ever minute, about 5 minutes or until mixture thickens and coats spoon.
Cool.
Softening apricots.
Add white Wine to Apricots for one hour then remove from wine.
Pour the wine into a glass filled with ice for your self to enjoy while making trifle.
For Pudding.
Mix the pudding ingredients together whisk till smooth set aside.
Assembly.
In a trifle bowl place half of the angel food cake follow with 1/2 of the lemon curd, pudding, apricots, bananas, 1/3 coconut, cashews and cool whip.
Repeat with second layer.
Top with 1/3 of cool whip garnish with rest of cashews a coconut.
Refrigerate till ready to eat.