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English Trifle

 English Trifle
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
12 ServingsPrep: 45 min. + chilling

Ingredients

  • 1 package (.3 ounce) sugar-free strawberry gelatin
  • 1 cup boiling water
  • 1 cup cold water
  • 1 cup mashed strawberries
  • 1 teaspoon sugar
  • 1 can (8 ounces) unsweetened pineapple chunks
  • 1 cup sliced firm bananas
  • 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
  • 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.

2 of 2

English Trifle (continued)

Directions (continued)

  • 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.