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."
San Antonio, Texas
A fantastic finale to any meal, this tantalizing trifle helped Patricia Schroedl finish first in a local competition. "It took top prize in the low-fat category of our Wisconsin Strawberry Festival recipe contest," she notes from her home in Jefferson.
Everyone will ooh and aah when you bring this pretty, patriotic trifle out. But don't forget to include one tiny American flag for each child in your group—unless you want to see some real fireworks! —Sandra Brown, Independence, Iowa
This recipe is a great way to serve dessert to a crowd. Frozen pound cake, strawberries and whipped topping add to the ease of preparation for this trifle, which is made in a jelly roll pan.
—Celia Clark, New Tazewell, Tennessee
Eye-catching trifles are easy to prepare when you use purchased pound cake, instant pudding and frozen whipped topping. Letting guests assemble their own makes it fun—and saves you time!—Darlene Brenden, Salem, Oregon
"A friend brought these pretty parfaits to a potluck, and I just had to have the recipe," writes Melanie Quails from Chinook, Montana. You can substitute your favorite fresh fruit, such as peaches or raspberries.
As pretty as a picture, this quick-and-easy dessert from Crystal Edwards of Van Alstyne, Texas, makes any gathering seem special. Busy cooks will appreciate the make-ahead convenience and the use of purchased pound cake.
“I am always cutting fat from recipes,” says Elaine Alever of Saginaw, Michigan. “But when I was invited to a party where the hostess was diabetic, I wanted to take this trifle, a dessert she could enjoy.”