1 package sugar-free white chocolate instant pudding mix
12 oz fat-free frozen whipped topping, thawed
Instructions
Whisk the condensed milk and water in a bowl. Whisk in the
pudding mix for 2 minutes. Let stand for 2 minutes or until soft-
set; fold in the whipped topping.
Arrange half of the cake in the bottom of a 14-cup trifle dish.
Sprinkle evenly with a layer of blueberries. Spread half of the
cream mixture over the blueberries and gently spread (I piped it
using a plastic bag and cut the corner off). Top with a layer of
strawberries. Layer the remaining cake cubes on top of the
strawberries, then add more blueberries and top with the
remaining cream mixture. Finish with the remaining strawberries
and blueberries, arranging them in a pretty pattern. Cover and
refrigerate at least one 1 hour.
Serving
Suggestions
Layer them. Put down strawberries blueberries and angel food cake than the cream over it. Do that two times.
Originally Submitted
8/7/2013
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