Strawberry Raspberry Trifle

This trifle took first prize in the low-fat category in the Wisconsin Strawberry Festival recipe contest. It is a fantastic finale to any meal.


14 servings


3 cups cold fat-free milk
2 (1 ounce) packages 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 (8 ounce) carton 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-quart 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.

Estimated Time

Preparation/Total Time: 20 minutes


Store in refrigerator.

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