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English Trifle Recipe

English Trifle Recipe

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 YIELD:12 servings


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


  • 1. In a small bowl, dissolve gelatin in boiling water. Stir in cold water. Pour half of gelatin mixture into a small bowl; cover and refrigerate for 1 hour or until slightly thickened. Let remaining gelatin stand at room temperature.
  • 2. Place half of cake cubes in a 3-qt. trifle bowl. In a small bowl, combine mashed strawberries and sugar; spoon half over cake.
  • 3. Drain pineapple, reserving 1/4 cup juice. Cut pineapple chunks in half; arrange half over mashed strawberries. Toss banana slices with reserved pineapple juice; arrange half of slices over pineapple. Top with 1 cup sliced strawberries. Spoon refrigerated gelatin over fruit. Refrigerate trifle and remaining gelatin mixture for 20 minutes.
  • 4. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread half of pudding over trifle. Repeat all layers. Top with whipped topping. Cover and refrigerate. Just before serving, sprinkle with almonds; garnish with the strawberry. Yield: 12 servings.

Nutritional 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.

Reviews for English Trifle

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Reviewed Sep. 10, 2015

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

Reviewed Dec. 22, 2014

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

Reviewed 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."

Reviewed 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" !!"

Reviewed Feb. 3, 2011

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

Reviewed Aug. 13, 2010

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

Reviewed 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."

Reviewed Aug. 21, 2009

"I've made this recipe for 2 groups of friends. Everyone loves it; light, refreshing, pretty and low in calories.

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Reviewed Aug. 16, 2009

"Great Idea!  I've been searching the stores for a large pretty bowl and here I had one in my house all along!"

Reviewed Aug. 13, 2009

"I have a question...My sister-in-law cannot eat anything with animal,milk eggs, there anyway to make a cake without animal protein...Thank You,taste of home, I love your mags and emails...Judith"

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