My mother means the world to me. As a child she always let me help in the kitchen, sparking my love of cooking. If it weren’t for her example—preparing fresh, homemade meals and desserts—I might never have pursued Culinary Arts.
These days she asks me for tips sometimes, but I still trust her instincts. At a recent BBQ she brought this trifle: it looked beautiful and tasted even better. I took a few pictures and asked for the recipe so I could share it here. This version is my mom’s, passed along for you to enjoy.
Strawberry Raspberry Trifle
Pin
Rate
Save
Ingredients
- 3 cups cold skim milk
- 2 boxes (1 ounce each) sugar-free instant white chocolate pudding mix
- 1 prepared angel food cake (8 to 10 ounces), cut into 1 inch cubes (you can brush the cake with raspberry preserves before cutting for extra flavor)
- 3 cups sliced fresh strawberries
- 3 cups fresh raspberries
- 8 oz Cool Whip, (reduced fat) thawed
- 3 whole strawberries, quartered
Instructions
-
In a large bowl, whisk the cold milk and the white chocolate pudding mixes together for about 2 minutes. Let the mixture stand for 2 minutes or until it is softly set.
-
Place one-third of the cake cubes in a trifle bowl or a 3½‑quart glass serving bowl. Spoon one-third of the pudding over the cake, then add 1 cup sliced strawberries and 1½ cups raspberries. Spread one-third of the whipped topping over the berries.
-
Repeat the layers with the remaining cake, pudding, strawberries, raspberries, and whipped topping. Garnish the top with the quartered strawberries. Serve immediately or cover and chill until ready to serve.
Notes
Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Did you make this?
Don’t forget to leave a rating below and follow for more!