Ingredients Jump to Instructions ↓

  1. 3 cups cold fat-free milk

  2. 2 packages (1 ounce each ) sugar-free instant white chocolate pudding mix

  3. 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes

  4. 3 cups sliced fresh strawberries

  5. 3 cups fresh raspberries

  6. 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

  7. 3 whole strawberries, quartered

Instructions Jump to Ingredients ↑

  1. Strawberry Raspberry Trifle Recipe photo by Taste of Home In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick).

  2. 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.

  3. 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.


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