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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 12 |
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You'll impress guests with this lovely dessert layered with angel food cake, fruit, pudding and fat-free whipped topping. It's so creamy and refreshing that no one will know it's light. Time doesn't include time for chilling. Ingredients:
1/3 ounce sugar-free strawberry gelatin |
1 cup boiling water |
1 cup cold water |
1 angel food cake, cut into 1-inch cubes (8 to 10 ounces) |
1 cup strawberry, mashed |
1 teaspoon sugar |
8 ounces unsweetened pineapple chunks |
1 cup sliced firm banana |
2 cups fresh strawberries, sliced |
2 cups cold nonfat milk |
1 ounce sugar-free instant vanilla pudding mix |
8 ounces frozen fat-free whipped topping, thawed |
1/4 cup slivered almonds, toasted |
1 fresh strawberry |
Directions:
1. In a small bowl, dissolve gelatin in boiling water. Stir in cold water. Pour half of gelatin mixture into a small bowl; cover and refrigerate for 1 hour or until slightly thickened. Let remaining gelatin stand at room temperature.
2. Place half of cake cubes in a 3-qt. trifle bowl. In a small bowl, combine mashed strawberries and sugar; spoon half over cake.
3. Drain pineapple, reserving 1/4 cup juice. Cut pineapple chunks in half; arrange half over mashed strawberries. Toss banana slices with reserved pineapple juice; arrange half of slices over pineapple. Top with 1 cup sliced strawberries. Spoon refrigerated gelatin over fruit. Refrigerate trifle and remaining gelatin mixture for 20 minutes.
4. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread half of pudding over trifle. Repeat all layers. Top with whipped topping. Cover and refrigerate. Just before serving, sprinkle with almonds; garnish with the strawberry.
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