Save on Pinterest

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
  • Total Time
    Prep: 45 min. + chilling
  • Makes
    12 servings


  • 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


  • 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.
  • 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.
Nutrition Facts
1 cup: 155 calories, 2g fat (0 saturated fat), 1mg cholesterol, 274mg sodium, 32g carbohydrate (11g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit.

Recommended Video


Click stars to rate
Average Rating:
  • poppadude
    Sep 10, 2015

    Very Good Trifle ....Thank you for a great recipe !!!!!

  • netjars
    Dec 22, 2014

    this is a wonderful recipe. My 17 year old granddaughter said all she wanted for Christmas from me was the trifle.

  • verliesilk
    Jul 19, 2013

    No comment left

  • sarahgigi
    Apr 29, 2012

    Very easy to make and a big hit with my husband and kids. I made it today to mark the 1st anniversary of the Duke & Duchess of Cambridge. (I'm British). The remaining gelatin is used when you repeat the layers. When you take the trifle back out of the fridge after 20 minutes, as it says in the directions, you repeat all the layers which means you spoon over the thickened gelatin like you did the first time. Hope that makes sense.

  • grandmagogof8
    Aug 8, 2011

    Haven't made it as of yet but plan on making it for a Hamburger B-B-Q/Homemade Ice Cream Back To School Bash our Church does every year for our community and teachers and faculty. I needed a sugar free dessert to take as I'm diabetic, this will work just fine. I, as well as monges and carriejc had wondered what you do with the left over gelatin that was left on the counter. Not sure anyone had responded to the question yet. Will post how it turns out at a later date. Looks "DELISH" !!

  • mojomo
    Feb 3, 2011

    You can't go wrong with a Triffle...everthing about is sooooo good!!!!

  • thore
    Aug 13, 2010

    It was really good. I would defiantly make this again.

  • kbee1
    Jul 27, 2010

    I made this for my fam and they loved it. My husband ate it for 3 days. Not only was it fun to make, it is nutritious.

  • eagleriver90
    Aug 27, 2009

    No comment left

  • gizzards
    Aug 21, 2009

    I've made this recipe for 2 groups of friends. Everyone loves it; light, refreshing, pretty and low in [email protected]