Raspberry Strawberry Triffle
CATEGORIES
INGREDIENTS
  • Servings: 14
  • 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
  1. In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened.
  2. Place a third of the cake cubes in a trifle bowl or 3-1/2-qt. glass serving bowl.
  3. Top with a third of the pudding, 1 cup sliced strawberries, 1-1/2 cups raspberries and a third of the whipped topping.
  4. Layer with a third of the cake and pudding, 1 cup strawberries and a third of the whipped topping.
  5. Top with remaining cake, pudding, strawberries, raspberries and whipped topping.
  6. Garnish with quartered strawberries.
  7. Serve immediately or refrigerate.