This trifle was sooo great. Ideal for an Easter or spring sweet. Assuming you utilize a crate blend or locally acquired fluffy cake that is one pound or more, then, at that point, add one point.
INGREDIENTS : ( serves 16 )
1 angel food cake ( store bought less than one pound), cubed or torn
1 package sugar-free strawberry jello
2 c. boiling water
16 oz. package frozen strawberries
2 packages sugar-free vanilla instant pudding
3 c. skim milk
8 oz. Cool Whip Free
fresh strawberries
HOW TO MAKE IT :
Break up jello in bubbling water. Eliminate from intensity and mix in frozen berries. Refrigerate 15-20 minutes or until to some extent gelled.
In the interim, whisk together the pudding with the milk until thickened. Overlay in Cool Whip.
Place ⅓ of the cake pieces in the lower part of a triviality dish, top with ⅓ of the jello blend, top that with ⅓ of the pudding combination. Rehash two additional times. Embellish the top with new, cut strawberries.
