Strawberry Trifle
- Minutes to Prepare:
- Number of Servings: 16
Ingredients
2 pkgs Jell-o Brand Instant Pudding - French Vanilla4 cups Skim Milk1 Entenmann's All Butter Loaf Cake (or a 12oz butter loaf cake)1 tub (8oz) Cool Whip Free1 tub (16oz) Frozen Strawberries, unsweetened
Put the cool whip free and frozen strawberries containers in the fridge the night before you make this so they are perfectly thawed.
Prepare the packages of pudding with the milk in two separate bowls and let sit 5 minutes to allow it to set.
Cut the loaf cake down the middle the long way and then cut it the short way 12 times. Line the bottom of the trifle bowl with half of the slices of loaf cake. Pour one of the bowls of pudding over cake evenly. Spoon half of the strawberries over the pudding (make sure you can see the layers on the side of the trifle bowl). Lastly, spoon half the tub of cool whip on top of the strawberries.
Repeat the layering by adding the rest of the slices of cake onto the cool whip, followed by the second bowl of pudding, the rest of the strawberries and finally the rest of the cool whip.
Smooth over the top and serve with a long handled large pasta spoon and enjoy!
*This sets nicely but is much better made the day of instead of making it ahead of time.
Number of Servings: 16
Recipe submitted by SparkPeople user ASHLEY82083.
Prepare the packages of pudding with the milk in two separate bowls and let sit 5 minutes to allow it to set.
Cut the loaf cake down the middle the long way and then cut it the short way 12 times. Line the bottom of the trifle bowl with half of the slices of loaf cake. Pour one of the bowls of pudding over cake evenly. Spoon half of the strawberries over the pudding (make sure you can see the layers on the side of the trifle bowl). Lastly, spoon half the tub of cool whip on top of the strawberries.
Repeat the layering by adding the rest of the slices of cake onto the cool whip, followed by the second bowl of pudding, the rest of the strawberries and finally the rest of the cool whip.
Smooth over the top and serve with a long handled large pasta spoon and enjoy!
*This sets nicely but is much better made the day of instead of making it ahead of time.
Number of Servings: 16
Recipe submitted by SparkPeople user ASHLEY82083.
Nutritional Info Amount Per Serving
- Calories: 159.4
- Total Fat: 3.5 g
- Cholesterol: 25.8 mg
- Sodium: 308.0 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 0.6 g
- Protein: 3.4 g
Member Reviews
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OREGONIAN1
I make this using 1 angel food cake, torn into bite-size pieces, fresh strawberries cleaned and cut into quarters, and Cool Whip. Stir in 1/2 c. Splenda into the berries and let them sit in the fridge for an hour. Then begin layering with the angel food cake, berries, and Cool Whip. Repeat layers - 6/20/09
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LJ1225
Thanks ... everyone loved this recipe! I made it according to the recipe and also modified it for pudding flavor or fruit on hand - fresh is best, but canned or frozen works too. I prefer angel food cake, but loaf cake or even brownies (low fat version) work well with FF/SF pudding and berries. YUM - 5/27/10
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DESERTFLOWER8
This was AWESOME! And I am a purist..not usually inclined twd prepackaged stuff, but I decided to give this a whirl. I used angel food cake, lemon falvored (sugar free pudding), and fresh berries, (strawberries for one layer, blueberries for the other). It was SO good ..this stuff is DANGEROUS! :) - 6/21/10