Strawberry Raspberry Trifle

By dashy_65

Ingredients

• 3 cups cold fat-free milk
• 2 packages (1 ounce each) sugar-free instant white chocolate pudding mix
• 1 prepared angel food cake (8 to 10 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

Details

Servings 14

Preparation

Step 1

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.

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 cover and chill until serving. Yield: 14 servings.

Can use bananas or blackberries in place of raspberries.

cal, 170, 3g. fat