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Strawberry Raspberry Trifle
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3 cups cold fat-free milk
2 packages (1 ounce each) sugar-free instant white chocolate pudding mix
1 prepared angel food cake (14 ounces), cut into 1-inch cubes
3 cups sliced fresh strawberries
3 cups fresh raspberries
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
3 whole strawberries, quartered
In a large bowl, whisk milk and pudding mix for 2 minutes or until slightly
thickened. Place a third of the cake cubes in a trifle bowl or 3-1/2-qt. glass
serving bowl. Top with a third of the pudding, 1 cup sliced strawberries, 1-1/2
cups raspberries and a third of the whipped topping. Layer with a third of the
cake and pudding, 1 cup strawberries and a third of the whipped topping. Top
with remaining cake, pudding, strawberries, raspberries and whipped topping.
Garnish with quartered strawberries. Serve immediately or cover and chill until
serving.
Yield: 14 servings.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |