Red, White, and Blue Trifle Dessert
Festival Foods is sharing great summer recipes with OnFocus! Light, fluffy, creamy and refreshing … this patriotic dessert is perfect for all of your summer gatherings. Learn more about this recipe HERE.
6 Tbsp. fat-free sweetened condensed milk
1 ½ cups cold low-fat milk
1 (3.4 oz.) package cheesecake instant pudding mix
8 oz. frozen whipped topping, thawed
10 oz. angel food cake, cubed
2 (16 oz.) containers strawberries, hulled and sliced
2 (6 oz.) containers blueberries
- In a large bowl, whisk together sweetened condensed milk, low-fat milk and pudding mix. Let stand for 3-5 minutes or until soft-set. Gently fold in the whipped topping.
- Arrange half the cake pieces in the bottom of a 12-cup trifle dish. Spread a layer of blueberries evenly on top. Gently spread half of the cream mixture over the blueberries. Top with a layer of strawberries. Repeat with the remaining cake, blueberries and cream. Complete the trifle with a decorative pattern of strawberries and blueberries on top.
- Cover and refrigerate at least 1 hour before serving.
Per Serving: Calories 230, Total Fat 5g (Saturated 4.5g, Trans 0g), Cholesterol 0mg, Sodium 320mg, Total Carbohydrate 43g (Dietary Fiber 2g, Total Sugars 36g, Includes 0g Added Sugars), Protein 4g, Vitamin D 0%, Calcium 10%, Iron 6%, Potassium 4%
*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
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