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Strawberries ‘n’ Cream Trifle

Total Time

Prep/Total Time: 20 min.

Makes

12 servings

My mother-in-law gave me this recipe, which I lightened up by using less milk, reduced-fat whipped topping and angel food cake instead of pound cake. It's good made with fresh peaches or blueberries, too. —Pamela Gainer of Sand Ridge, West Virginia

Ingredients

  • 1/2 cup sweetened condensed milk
  • 1-1/2 cups cold water
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • 1 prepared angel food cake (8 to 10 ounces)
  • 4 cups sliced fresh strawberries
  • 3 whole fresh strawberries

Directions

  1. In a bowl, whisk the milk and water. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping. Cut cake into 1/2-in. cubes.
  2. Spoon a third of the pudding mixture into a 4-qt. trifle or glass bowl. Top with half of the cake cubes and sliced strawberries. Repeat layers once. Top with remaining pudding mixture. Garnish with whole strawberries.

Nutrition Facts

1 cup: 156 calories, 3g fat (3g saturated fat), 4mg cholesterol, 223mg sodium, 28g carbohydrate, 1g fiber), 3g protein.

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