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.
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.