Monday, April 25, 2011

Strawberry Shortcake Trifle

This trifle was sooo good. Perfect for an Easter or spring dessert. If you use a box mix or store bought angel food cake that is one pound or more, then add one point.

serves 16 ( 3 points+ )

1 angel food cake ( store bought less than one pound), cubed or torn
1 package sugar-free strawberry jello
2 c. boiling water
16 oz. package frozen strawberries
2 packages sugar-free vanilla instant pudding
3 c. skim milk
8 oz. Cool Whip Free
fresh strawberries

Dissolve jello in boiling water. Remove from heat and stir in frozen berries. Refrigerate 15-20 minutes or until partially gelled. Meanwhile, whisk together the pudding with the milk until thickened. Fold in Cool Whip. Place ⅓  of the cake pieces in the bottom of a trifle dish, top with ⅓ of the jello mixture, top that with ⅓ of the pudding mixture. Repeat two more times. Garnish the top with fresh, sliced strawberries.


  1. I'm assuming those are the small boxes of jell-o and pudding? This looks great!

    1. Yes, they are the small boxes of pudding.


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