Red White And Blue Trifle |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Saw this on a local news program, and think this is what I will take to a cookout on Friday, since it's the 4th of July weekend! You can substitue splenda for the sugar on the berries, sugar free pudding with skim milk, and lofat whipped topping if you desire. Read more ...I probably WON'T lol Ingredients:
1 white cake mix |
ingredients as needed to make cake according to pkg directions |
1 quart strawberries |
2 to 3 cups blueberries |
1/4 cup sugar, divided (you may use splenda) |
2 pkg instant white chocolate pudding mix (fat free, sugar free works fine) |
milk to make pudding as directed on pkg |
1 8 oz can whipped topping |
Directions:
1. Bake cake according to pkg directions in a 9x13” pan.
2. Allow to cool completely.
3. If you wish, you may trim thin slices of cake to remove browned portions.
4. Cut into 1” cubes.
5. Cap and slice strawberries and sprinkle with 2 TBSP sugar and set aside.
6. Wash and check blueberries and sprinkle with 2 TBSP sugar and set aside.
7. Make white chocolate pudding according to pkg instructions and fold in 1/2 of whipped topping.
8. Place 1/3 of cake cubes in bottom of a 3 quart trifle dish.
9. Sprinkle with 1/2 of strawberries.
10. Spread on 1/2 of pudding mixture.
11. Add second 1/3 of cake cubes,
12. Sprinkle with 1/2 of blueberries.
13. Spread on remaining pudding mix.
14. Add the remaining cake cubes.
15. Sprinkle with remaining strawberries and blueberries.
16. Spread remaining whipped topping on top.
17. Cover and allow to refrigerate before serving.
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