Vince's Cookies And Cream Trifle

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 173.9
  • Total Fat: 2.7 g
  • Cholesterol: 25.5 mg
  • Sodium: 637.6 mg
  • Total Carbs: 23.1 g
  • Dietary Fiber: 0.2 g
  • Protein: 12.0 g

View full nutritional breakdown of Vince's Cookies And Cream Trifle calories by ingredient
Submitted by:

Introduction

My husband Vince loves Oreo Cookies, this is a healthy version of my take on a Oreo Trifle. My husband Vince loves Oreo Cookies, this is a healthy version of my take on a Oreo Trifle.
Number of Servings: 6

Ingredients

    4 Chocolate Dessert Shells (mini sponge cakes)
    3/4 cup (One-6 oz container) Vanilla Dannon Fit & Light Yogurt
    1/3 cup Carnation Nonfat Dry Milk Powder
    1/2 cup Splenda Granular
    1 (8-ounce) package Philadelphia fat-free cream cheese
    3/4 cup Cool Whip Free
    1 (4-serving) package JELL-O sugar-free instant white chocolate pudding mix
    1 1/2 cups cold water
    2 Tablespoons Nabisco Oreo Crumbs

Directions

Cut sponge cakes in half. Evenly arrange bottom halves in an 8-by-8-inch baking dish. Set aside. In a medium bowl, combine yogurt and dry milk powder. Gently stir in 1/4 cup Splenda and Cool Whip Free. Set aside. In a large bowl, stir cream cheese with a spoon until soft. Fold in 1/4 cup Splenda and 1/2 cup yogurt mixture. In a medium bowl, combine dry pudding mix and cold water. Mix well using a wire whisk. Add pudding mixture to cream cheese mixture. Mix gently to combine. Spread half of cream cheese mixture over top or dessert shells. Repeat layers, spread remaining yogurt mixture over top. Evenly sprinkle top with Oreo Crumbs. Cover and refrigerate at least 2 hours. Cut into 6 servings.

Number of Servings: 6

Number of Servings: 6

Recipe submitted by SparkPeople user MAGNOLIAHONEY.

Rate This Recipe