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Blackberry Trifle
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1-1/2 cups cold 1% milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1/2 cup reduced-fat sour cream
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 loaf (13.6 ounces) reduced-fat pound cake, cubed
4 cups frozen or fresh unsweetened blackberries
In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened.
Add sour cream; mix well. Fold in whipped topping. In a 2-qt. trifle dish or deep
glass bowl, layer half of the cake cubes, half of the berries and half of the
pudding mixture. Repeat layers. Cover and refrigerate for 2-3 hours before
serving.
Yield: 8 servings.
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Printed from tasteofhome.com Aug 28, 2008Copyright Reiman Media Group, Inc © 2008 |