Strawberry Raspberry Trifle |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 14 |
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A fantastic finale to any meal, this tantalizing trifle helped Patricia Schroedl finish first in a local competition. It took top prize in the low-fat category of our Wisconsin Strawberry Festival recipe contest, she notes from her home in Jefferson. Ingredients:
3 cups cold fat-free milk |
2 packages (1 ounce each) sugar-free instant white chocolate pudding mix |
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes |
3 cups sliced fresh strawberries |
3 cups fresh raspberries |
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed |
3 whole strawberries, quartered |
Directions:
1. In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick).
2. Place a third of the cake cubes in a trifle bowl or 3-1/2-qt. glass serving bowl. Top with a third of the pudding, 1 cup sliced strawberries, 1-1/2 cups raspberries and a third of the whipped topping. Layer with a third of the cake and pudding, 1 cup strawberries and a third of the whipped topping.
3. Top with remaining cake, pudding, strawberries, raspberries and whipped topping. Garnish with quartered strawberries. Serve immediately or cover and chill until serving. Yield: 14 servings.
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