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  Sugar free strawberry gelatin 1⁄3 Ounce (1 package)
  Boiling water 1 Cup (16 tbs)
  Cold water 1 Cup (16 tbs)
  Angel food cake 8 Ounce, cut into cubes (1 whole, prepared)
  Mashed strawberries 1 Cup (16 tbs)
  Sugar 1 Teaspoon
  Canned unsweetened pineapple chunks 8 Ounce (1 can)
  Sliced bananas 1 Cup (16 tbs) (firm)
  Sliced fresh strawberries 2 Cup (32 tbs)
  Fat free milk 2 Cup (32 tbs) (cold)
  Sugar free instant vanilla pudding mix 1 Ounce (1 package)
  Frozen fat free whipped topping 8 Ounce, thawed (1 carton)
  Slivered almonds 1⁄4 Cup (4 tbs), toasted
  Fresh strawberry 1

In a small bowl, dissolve the gelatin in boiling water.
Stir in cold water.
Pour half of gelatin mixture into a small bowl; cover and refrigerate for 1 hour or until slightly thickened.
Let remaining gelatin stand at room temperature.
Place half of cake in a 3-qt.trifle bowl.
In a small bowl, combine mashed berries and sugar; spoon half over cake.
Drain pineapple, reserving 1/4 cup juice.
Cut pineapple chunks in half; arrange half over mashed berries.
Toss banana slices with reserved juice; arrange half of slices over pineapple.
Top with 1 cup sliced berries.
Spoon the refrigerated gelatin over the fruit.
Refrigerate trifle and remaining gelatin mixture for 20 minutes.
In a small bowl, whisk milk and vanilla pudding mix for 2 minutes.
Let stand for 2 minutes or until soft-set.
Spread half of the pudding over trifle.
Repeat all layers.
Top with whipped topping.
Cover and refrigerate.
Just before serving, sprinkle with almonds; garnish with the strawberry.

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English Trifle Recipe