Ingredients
- 3 cups cold fat-free milk
- 2 packages (1 ounce each) instant sugar-free white chocolate pudding mix
- 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
- 3 cups sliced fresh strawberries
- 2 cups fresh or frozen sliced unsweetened peaches
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
- Additional sliced fresh strawberries
Directions
- In a mixing bowl, combine milk and pudding mixes. Beat on low speed for 2 minutes. Place a third of the cake cubes in a trifle bowl or 2-1/2 qt. glass serving bowl. Top with a third of the pudding, 1 cup strawberries, 1 cup peaches and a third of the whipped topping. Top with remaining cake, pudding, strawberries, peaches and whipped topping. Garnish with additional sliced strawberries. Yield: 14 servings.
*My notes: I couldn't find white chocolate pudding mix, so I used the instant sugar-free vanilla pudding mix. Make sure your bowl is not too big. Mine was too big and I couldn't make the layers.
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