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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 48 |
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A wonderful trifle recipe modified to be on the lower fat side of dessert! Ingredients:
1 lb reduced-fat pound cake |
8 ounces reduced-fat cream cheese |
8 ounces cool whip lite |
1 (3 1/2 ounce) package lemon pudding mix |
1 cup 2% low-fat milk |
1 lemon, zested and juiced |
1 quart fresh strawberries, thinly sliced |
Directions:
1. With a hand mixer whip cream cheese.
2. Stir in pudding mix.
3. Gradually stir in lemon juice, lemon zest and milk, mixing until well combined.
4. Arrange 1/3 pound cake in bottom of trifle dish.
5. Spoon 1/3 pudding mixture evenly over cake.
6. Layer 1/3 strawberries over pudding mixture. (I use my Pampered Chef egg slicer on the strawberries-it makes quick work!).
7. Spoon 1/3 coolwhip over strawberries.
8. Repeat, making 2 more layesr.
9. Refrigerate several hours or over night.
10. Store in refrigerator.
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