RASPBERRY STRAWBERRY TRIFFLE

 

  • Cooking Time:
  • Servings: 14
  • Preparation Time:

Ingredients

  • 3 cups cold fat-free milk
  • 2 packages (1 ounce each) sugar-free instant white chocolate pudding mix
  • 1 prepared angel food cake (14 ounces), cut into 1-inch cubes
  • 3 cups sliced fresh strawberries
  • 3 cups fresh raspberries
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • 3 whole strawberries, quartered

Directions

  • In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened.
  • Place a third of the cake cubes in a trifle bowl or 3-1/2-qt. glass serving bowl.
  • Top with a third of the pudding, 1 cup sliced strawberries, 1-1/2 cups raspberries 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, raspberries and whipped topping.
  • Garnish with quartered strawberries.
  • Serve immediately or refrigerate.

Notes

Categories: Dessert  Mousse  Pudding 
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