Strawberry Trifle

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4.9 of 5 (13)
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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Strawberry Trifle calories by ingredient
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Introduction

This is a GREAT summer recipe to bring to a cookout! It looks so pretty in a trifle bowl ($10 Bed Bath & Beyond.com), takes no time at ALL to make and no one will guess its a healthy treat!
I put 12 servings in the nutritional info but that is a good size serving - even half that would definitely suffice!
Also - using the vanilla sugar free pudding cuts the cals a decent amount and doesnt sacrifice taste at all.
This is a GREAT summer recipe to bring to a cookout! It looks so pretty in a trifle bowl ($10 Bed Bath & Beyond.com), takes no time at ALL to make and no one will guess its a healthy treat!
I put 12 servings in the nutritional info but that is a good size serving - even half that would definitely suffice!
Also - using the vanilla sugar free pudding cuts the cals a decent amount and doesnt sacrifice taste at all.

Number of Servings: 16

Ingredients

    2 pkgs Jell-o Brand Instant Pudding - French Vanilla
    4 cups Skim Milk
    1 Entenmann's All Butter Loaf Cake (or a 12oz butter loaf cake)
    1 tub (8oz) Cool Whip Free
    1 tub (16oz) Frozen Strawberries, unsweetened

Directions

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.

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Member Ratings For This Recipe


  • Incredible!
    12 of 12 people found this review helpful
    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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  • Incredible!
    5 of 5 people found this review helpful
    I make this all the time using fruit that is in season and different flavors of pudding. All of course is the sugar free or fat free. My family totaly love this this stuff. - 7/29/09

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  • Incredible!
    5 of 5 people found this review helpful
    Wonderful...a huge hit at my July 4th cookout yesterday. I used fresh strawberried and blueberries, lite ccol whip, no-sugar and no-fat vanilla pudding, and angel cake. Yummy. Thanks. - 7/5/09

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  • Incredible!
    2 of 2 people found this review helpful
    A big hit at our Memorial Day cookout. Used sugar free pudding and angel food cake cups. Made individual servings so we'd know when to stop eating! - 5/31/10

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  • Incredible!
    2 of 2 people found this review helpful









    CAN'T WAIT TO MAKE THIS FOR A COOK OUT! THANKS FOR THE RECIPE.
    - 5/29/10

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