Ingredients Jump to Instructions ↓

  1. 6 cups cubed honeydew melon

  2. 6 cups sliced fresh strawberries

  3. 1/2 cup strawberry all-fruit spread

  4. 2 packages (8 ounces each ) fat-free cream cheese, softened

  5. 1-1/2 cups confectioners' sugar

  6. 1 cup (8 ounces) BREAKSTONE'S® Fat-Free Sour Cream

  7. 2 cups frozen reduced-fat whipped topping, thawed

  8. 1 loaf-shaped angel food cake (10-1/2 ounces), cubed

  9. 1/3 cup grated semisweet chocolate

Instructions Jump to Ingredients ↑

  1. In a large bowl, toss the honeydew and strawberries with fruit spread; set aside. In a bowl, beat cream cheese and sugar until smooth. Add sour cream; mix well. Fold in whipped topping and cake. Drain juice from fruit mixture. In a trifle dish or deep salad bowl, layer a third of the fruit, a third of the cake mixture and a third of the chocolate. Repeat layers twice. Serve immediately. Yield: 16 servings.


Send feedback