Tuesday, September 2, 2008

Triple Berry Trifle



1 pkg. (9 oz.) angel food cake, cut into cubes
3 Tbsp. orange juice
1/4 tsp. almond extract
2-1/2 cups cold fat-free milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1-1/2 cups thawed COOL WHIP Sugar Free Whipped Topping, divided
2 pkg. (12 oz. each) frozen mixed berries, thawed, well drained


PLACE cake cubes in large bowl. Mix orange juice and extract. Drizzle over cake; toss to coat.

POUR milk into another large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping.


RESERVE a few berries for garnish; set aside. Place half of the cake cubes in 2-qt. glass serving bowl or round casserole dish; top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Cover with plastic wrap. Refrigerate at least 2 hours. Top with remaining 1/2 cup whipped topping and reserved berries just before serving. Store leftovers in refrigerator.


Serves 16
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