Strawberries 'n' Cream Trifle |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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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. Yield: 12 servings.
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