Berry Trifle


3 cups cold fat free milk*

2 (1oz) pkg sugar-free instant cheesecake pudding mix 

1 angel food cake , cut into 1 inch cubes**

3 cups sliced or diced fresh strawberries

3 cups fresh blueberries (or any other berries)

1 carton (8oz) frozen reduced-fat whipped topping, thawed

In a large bowl, whisk milk and pudding mix for 2 minutes.  Place a third of the cake cubes in a trifle bowl. Top with a third of the pudding, 1 cup sliced stawberries, 1 1/2 cup blueberries 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.  Top with remaining cake, pudding, strawberries, blueberries and whipped topping.  Garnish as desired.  Refrigerate overnight or at least 3 hours before serving.  Enjoy!

*I used a little more than 3 cups of cold milk to make the pudding mixture pourable.

**I have made this with a store bought angel food cake and one that I have baked myself.  Either way tastes great!

I prefer this dessert when refrigerated overnight.  It allows for the pudding mixture to be absorbed better into the angel food cake.

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