Tuesday, July 3, 2012
Celebrate the Fourth of July with this layered dessert. It is both beautiful and delicious -- just right for that cookout. Plus you can use your elegant trifle dish.
Summer Trifle, page 154 in Tastes & Treasures, is also delicious with the addition of blackberries and orange juice. A few more calories and it is made from scratch - well worth it.
Red, White & Blueberry Trifle
One 8-oz. container Cool Whip Free (thawed)
1 sugar-free vanilla pudding snack with 60 calories or less (like the kind by Jell-O)
Half of a 13-oz. angel food cake, cut into 1-inch cubes (about 5 cups cubed)
2 cups chopped strawberries
2 cups blueberries
2 cups raspberries
In a medium-large bowl, thoroughly fold pudding into Cool Whip.
In a large glass bowl (or trifle dish, if you've got one), evenly layer half of each ingredient: cubed angel food cake, Cool Whip mixture, strawberries, blueberries, and raspberries.
Repeat layering with remaining ingredients. Serve immediately or chill.
MAKES 8 SERVINGS
Thanks to Hungry Girl for the statistics.
Serving Size: 1/8th of trifle (about 1 cup)