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Red, white and blue trifle
- Preparation time:
- Total time:
Serve this stunning dessert for the Fourth of July, a family reunion or any special occasion. Thinly sliced strawberries, pitted cherries, or mango chunks would be delicious alternatives to the berries included here.
1 (1-oz.) package sugar-free, fat-free vanilla pudding
2 cups skim milk
8 oz. angel food cake, cut into 1” cubes (5 cups)
1 cup fat-free aerosol whipped topping
3 half-pint containers raspberries
2 half-pint containers blueberries or blackberries, or one of each
- In a medium bowl, prepare the pudding with the skim milk according to package directions. Let it stand 5 minutes, then using a rubber spatula, fold in ½ cup of the whipped topping until blended.
- Arrange half the cake pieces in the bottom of a large glass bowl. Spread half the pudding over the top. Top with 1½ containers of raspberries and a container of blueberries or blackberries.
- Top with the remaining cake, then spread the pudding over the top (it won’t make a totally smooth layer). Arrange the remaining fruit over the pudding. Cover and refrigerate about 1 hour before serving (the pudding will soak into the cake and soften it).
- When ready to serve, decorate with the remaining whipped topping, then serve.