Strawberry Shortbread Trifle

By carvalhohm

Ingredients

• Shortbread:
• 1 C butter, softened
• 1/2 C powdered sugar
• 2 C flour
• 1/2 tsp. salt
• Layers:
• 4 small boxes of (sugar-free) strawberry jello
• 4 C boiling water
• 16 ounces (low-fat) cream cheese, softened
• 1 1/2 C powdered sugar
• 1 tsp. vanilla
• 16 ounces (fat-free) frozen whipped topping (cool whip)
• 1 pint fresh strawberries, diced

Details

Adapted from flourmewithlove.com

Preparation

Step 1

Preheat oven to 350 degrees. Grease a cookie sheet.

Mix together the boiling water and jello; stir until dissolved. Place in the fridge to start setting up (you don't want it to set up completely).

Cream together the butter, powdered sugar, flour and salt.

Spread evenly onto prepared cookie sheet.

Bake for 20-25 minutes or until golden brown; set aside to cool.

Cream together the cream cheese, powdered sugar and vanilla.

Fold in the frozen whipped topping (cool whip); set aside.

Take the cooled shortbread and break it into crumbs.

Place a layer of crumbs into the bottom of a trifle bowl.

Spread an even layer of the cream cheese mixture on top of the crumbs. Add an even layer of jello. Then a layer of strawberries.

Repeat the layers until all the ingredients are gone. Place in the fridge to allow the jello to finish setting up; about an hour.

Spoon some out and enjoy!