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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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English Trifle

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Reviewed on Aug. 06, 2009 by rmsymonds

What other type of bowl can be used. I don't have a trifle bowl.

Reviewed on Aug. 06, 2009 by avongranny

I don't like the vanilla pudding, but I think this recipe would be even better with the sugar-free white chocolate instant pudding. That sounds delicious to me. I'm going to try it!

Reviewed on May. 25, 2008 by Chelsey2000

I needed to bring a dessert to a last minute BBQ and I had just gotten this issue of Taste of Home, so I thought I'd whip up this recipe. It was that simple! I already had most of the ingredients. It turned out to be the most popular item there and was gone before anything else was even ready!!

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