Strawberry Raspberry Trifle Recipe

Strawberry Raspberry Trifle

A fantastic finale to any meal, this tantalizing trifle helped Patricia Schroedl finish first in a local competition. "It took top prize in the low-fat category of our Wisconsin Strawberry Festival recipe contest," she notes from her home in Jefferson.

14 Servings

Prep/Total Time: 20 min.


3 cups cold fat-free milk

2 packages (1 ounce each) sugar-free instant white chocolate pudding mix

1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes

3 cups sliced fresh strawberries

3 cups fresh raspberries

1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

3 whole strawberries, quartered


In a large bowl, whisk milk and pudding mix for 2 minutes.

Let stand for 2 minutes or until soft-set.

Place a third of the cake cubes in a trifle bowl or 3-1/2-qt. glass serving bowl.

Top with a third of the pudding, 1 cup sliced strawberries, 1-1/2 cups raspberries and a third of the whipped topping.

Layer with a third of the cake and pudding, 1 cup strawberries and a third of the whipped topping.

Top with remaining cake, pudding, strawberries, raspberries and whipped topping.

Garnish with quartered strawberries.

Serve immediately or cover and chill until serving.

Yield: 14 servings.


To find out more about Facebook commenting please read the
Conversation Guidelines and FAQs

Leave a Comment