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Strawberries 'n' Cream Trifle

 Strawberries 'n' Cream Trifle
My mother-in-law gave me this recipe, which I lightened up by using less milk, reduced-fat whipped topping and angel food cake instead of pound cake. It's good made with fresh peaches or blueberries, too. —Pamela Gainer of Sand Ridge, West Virginia
12 ServingsPrep/Total Time: 20 min.


  • 1/2 cup sweetened condensed milk
  • 1-1/2 cups cold water
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • 1 prepared angel food cake (8 to 10 ounces)
  • 4 cups sliced fresh strawberries
  • 3 whole fresh strawberries


  • In a bowl, whisk the milk and water. Whisk in the pudding mix for 2
  • minutes. Let stand for 2 minutes or until soft-set; fold in the
  • whipped topping. Cut cake into 1/2-in. cubes.
  • Spoon a third of the pudding mixture into a 4-qt. trifle or glass
  • bowl. Top with half of the cake cubes and sliced strawberries.
  • Repeat layers once. Top with remaining pudding mixture. Garnish with
  • whole strawberries. Yield: 12 servings.
Nutritional Facts: One serving equals 156 calories, 3 g fat (3 g saturated fat), 4 mg cholesterol, 223 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.