Saturday, June 2, 2012

Red, White, and Blueberry Trifle

So I found this original recipe on skinnytaste, but I modifed it some.  If you want the Weight Watchers version, go to her website and see the original recipe.  I took this to a get together at a friends house and everyone loved it.  I used frozen fruit, and I think I would have liked it better with fresh, but everyone said they liked it the way it was.  You can buy a premade angel food cake if you like to cut down on time.

1 box angel food cake
2 cups frozen (thawed) or fresh strawberries, sliced
2 cups frozen (thawed) or fresh blueberries
1 can fat free sweetened condensed milk
1 package sugar free white chocolate instant pudding mix
16oz fat free cool whip

Make angel food cake according to package directions.  Let cool completely.

Whisk the condensed milk plus one can full of water together.  Whisk in the pudding mix for 2 minutes.  Let sit for 2 minutes and then fold in the cool whip.

Break up the cake into about 1" pieces (or you can slice if you like) and arrange half of it on the bottom of a trifle or punch bowl.  Sprinkle evenly with a layer of 1/3 of the blueberries.  Spread half of the cream mixture over top of the blueberries.  Sprinkle evenly with half of the strawberries.  Layer the remaining cake, 1/3 of the blueberries, remaining cream, and then top with remaining blueberries and strawberries.  Cover and refrigerate for at least one hour.

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