Strawberries and Cream Trifle

This delicious trifle has been lightened up by using less milk, reduced-fat whipped topping and angel food cake instead of pound cake. It's good made with fresh peaches or blueberries, too.


12 servings


1/2 cup sweetened condensed milk
1 1/2 cups cold water
1 (1 ounce) package sugar-free instant vanilla pudding mix
1 (8 ounce) container frozen reduced-fat frozen whipped topping, thawed
1 (9 inch) prepared angel food cake
4 cups sliced fresh strawberries
3 whole fresh strawberries


In a bowl, whisk the milk and water. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping. Cut cake into 1/2-inch cubes.

Spoon a third of the pudding mixture into a 4-quart trifle or glass bowl. Top with half of the cake cubes and sliced strawberries. Repeat layers once. Top with remaining pudding mixture. Garnish with whole strawberries.


Store in refrigerator.

Nutritional Information

One serving equals 156 calories, 3 g fat (3 g saturated fat), 4 mg cholesterol, 223 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

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