Patriotic Trifle

By deanarrca

Ingredients

• 1-1/2 cups cold fat-free milk
• 1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
• 1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided
• 1 pkg. (13 oz.) angel food cake, cut into 1/2-inch cubes (about 6-1/2 cups)
• 2 cups fresh strawberries, sliced
• 1 cup blueberries

Details

Servings 16
Adapted from KraftRecipes.com

Preparation

Step 1

POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. Gently stir in 1-1/2 cups of the whipped topping.

LAYER half each of the cake cubes, strawberries and blueberries in large serving bowl; cover with pudding mixture. Top with layers of the remaining cake cubes, fruit and whipped topping.

REFRIGERATE at least 1 hour before serving. Store leftovers in refrigerator.

kraft kitchens tipsJAZZ IT UPGarnish with whole strawberries, additional blueberries and fresh mint sprigs just before serving.