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Berry-Marshmallow Trifle

My guests say that this is almost too pretty to eat! I like the way it can be made a day ahead for convenience, and neither taste nor appearance is compromised. —Shannon Aldridge, Suwanee, Georgia
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    10 servings

Ingredients

  • 1-3/4 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, divided
  • 1 loaf (10-3/4 ounces) frozen reduced-fat pound cake, thawed and cut into 1-inch cubes
  • 3 cups fresh strawberries, halved
  • 2 cups miniature marshmallows
  • 3 tablespoons sliced almonds

Directions

  • In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 2-1/2 cups whipped topping; set aside.
  • Place half of cake cubes in a 3-qt. trifle bowl; spoon half of reserved pudding mixture over the top. Top with half of strawberries and marshmallows. Repeat layers. Top with remaining whipped topping; sprinkle with almonds. Chill until serving.
Nutrition Facts
1 cup: 230 calories, 6g fat (1g saturated fat), 18mg cholesterol, 298mg sodium, 40g carbohydrate (23g sugars, 2g fiber), 4g protein.

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