Raspberry Strawberry Triffle


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Serves 14 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

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.


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