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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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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. 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:
1. 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.
2. 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. Yield: 10 servings.
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