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English Trifle Recipe

  • 12servings
  • 45minutes
  • 155calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB6, B12, E
MineralsCopper, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package ( 1/3 ounce) sugar-free strawberry gelatin

  2. 1 cup boiling water

  3. 1 cup cold water

  4. 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes

  5. 1 cup mashed strawberries

  6. 1 teaspoon sugar

  7. 1 can (8 ounces) unsweetened pineapple chunks

  8. 1 cup sliced firm bananas

  9. 2 cups sliced fresh strawberries

  10. 2 cups cold fat-free milk

  11. 1 package (1 ounce) sugar-free instant vanilla pudding mix

  12. 1 carton (8 ounces) frozen fat-free whipped topping, thawed

  13. 1/4 cup slivered almonds, toasted

  14. 1 fresh strawberry

Instructions Jump to Ingredients ↑

  1. English Trifle Recipe photo by Taste of Home In a small bowl, dissolve gelatin powder in boiling water. Stir in cold water. Pour half of gelatin mixture into a small bowl; cover and refrigerate for 1 hour or until slightly thickened. Let remaining gelatin stand at room temperature.

  2. Place half of cake cubes in a 3-qt. trifle bowl. In a small bowl, combine mashed strawberries and sugar; spoon half over cake.

  3. Drain pineapple, reserving 1/4 cup juice. Cut pineapple chunks in half; arrange half over mashed strawberries. Toss banana slices with reserved pineapple juice; arrange half of slices over pineapple. Top with 1 cup sliced strawberries. Spoon refrigerated gelatin over fruit. Refrigerate trifle and remaining gelatin mixture for 20 minutes.

  4. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread half of pudding over trifle. Repeat all layers. Top with whipped topping. Cover and refrigerate. Just before serving, sprinkle with almonds; garnish with the strawberry. Yield: 12 servings.

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