Strawberries 'n' Cream Trifle

By srumbel

My mother-in-law gave me this recipe, which I lightened up by using less milk, reduced-fat whipped topping and angel food cake instead of pound cake. It's good made with fresh peaches or blueberries, too. —Pamela Gainer of Sand Ridge, West Virginia

from tasteofhome

Ingredients

• 1/2 1/2 1/2 cup sweetened condensed milk
• 1-1/2 1-1/2 1-1/2 cups cold water
• 1 1 1 package (1 ounce) sugar-free instant vanilla pudding mix
• 1 1 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
• 1 1 to 10 angel food cake (8 to 10 ounces)
• 4 4 4 cups sliced fresh strawberries
• 3 3 3 whole fresh strawberries
• I used fat free sweetened condensed milk and fat free cool whip.
• 03, 2008 Nov. 03, 2008 by israel4u

Preparation

Step 1

•In a bowl, whisk the milk and water. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping. Cut cake into 1/2-in. cubes.
•Spoon a third of the pudding mixture into a 4-qt. trifle or glass bowl. Top with half of the cake cubes and sliced strawberries. Repeat layers once. Top with remaining pudding mixture. Garnish with whole strawberries. Yield: 12 servings.


Nutritional Analysis:
One serving equals 156 calories, 3 g fat (3 g saturated fat), 4 mg cholesterol, 223 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.