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English Trifle Recipe

English Trifle Recipe photo by Taste of Home

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You'll impress guests with this lovely dessert layered with angel food cake, fruit, pudding and fat-free whipped topping. It's so creamy and refreshing thatno one will know it's "light." —Aldah Bothmann-Powell San Antonio, Texas

This recipe is:

Diabetic Friendly

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English Trifle Recipe

Prep: 45 min. + chilling

Yield: 12 Servings

45 45

Ingredients

1 package (.3 ounce) sugar-free strawberry gelatin
1 cup boiling water
1 cup cold water
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 cup mashed strawberries
1 teaspoon sugar
1 can (8 ounces) DOLE® Pineapple Chunks in 100% Pineapple Juice
1 cup sliced firm bananas
2 cups sliced fresh strawberries
2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen fat-free whipped topping, thawed
1/4 cup slivered almonds, toasted

Directions

In a small bowl, dissolve gelatin powder in boiling water. Stir in cold water. Transfer half of the gelatin mixture to a small bowl; cover and refrigerate for 1 hour or until slightly thickened. Reserve remaining gelatin mixture; let stand at room temperature.
In a small bowl, combine mashed strawberries and sugar; set aside. Drain pineapple, reserving 1/4 cup juice; cut pineapple chunks in half and set aside. Toss banana slices with reserved pineapple juice; set aside.
In a 3-qt. trifle bowl, layer half of each of the following: cake cubes, mashed strawberries, pineapple, banana mixture and sliced strawberries. Pour refrigerated gelatin over top. Set aside remaining cake and fruit. Place trifle and reserved gelatin in refrigerator for 20 minutes or until gelatin is slightly thickened.
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread half over trifle. Repeat layers with remaining cake, fruit, reserved gelatin and pudding. Top with whipped topping. Cover and refrigerate. Just before serving, sprinkle with almonds. Yield: 12 servings.

Nutritional Facts 1 cup equals 155 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 274 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit.

Originally published as English Trifle in Taste of Home June/July 2008, p59

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Reviews for English Trifle

English Trifle

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Reviewed on Aug. 13, 2009 by dorik

Everyone was really impressed with this beautiful dessert! It was a little time comsuming to make. I am making it again for a pool party>

Reviewed on Aug. 13, 2009 by spsecretary

I give this receipt 5 stars. I served it to my family and they all loved it. They all liked the fact that you use sugar free jello and pudding and has fresh fruit. I would recommend it to everyone, especially if you have a women's group over for any occasion.

Chris Comfort

Reviewed on Aug. 13, 2009 by carriejc

I give this recipe 5 stars. I served it to my Bunco group and they all loved it. It served 12 just like it said. The only problem I had was, no where in the directions does it say what to do with the gelatin you leave on the counter! So I just pour some of it over the two layeers and it seemed to work fine.

Reviewed on Aug. 13, 2009 by JannieFry

This is a great recipe and serves so many! Everyone loved it.

Reviewed on Aug. 08, 2009 by monges

What do you do with the other half of the gelatin?

Reviewed on Aug. 08, 2009 by lefty3legs

Reviewed on Aug. 07, 2009 by mighead

Individual servings in wine glasses (or any stemmed glasses) makes a stunning presentation.

Reviewed on Aug. 06, 2009 by mistyrain

I have always used a punch bowl for my english trifle!

Reviewed on Aug. 06, 2009 by eawinters

Any large bowl will do, the straighter the sides the better for complete layering. A clear bowl makes a pretty presentation. You can also make these individually using pehaps parfait glasses or, informally, plastic tumblers.

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