Strawberry Raspberry Trifle

Ingredients

• 3 cups cold fat-free milk
• 2 packages (1 ounce each) sugar-free instant white chocolate pudding mix
• 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
• 3 cups sliced fresh strawberries
• 3 cups fresh raspberries
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
• 3 whole strawberries, quartered

Directions:

• In a large bowl, whisk milk and pudding mix for 2 minutes.  

• Let stand for 2 minutes.  

• Place 1/3 of the cake cubes in a trifle bowl or bowl of your choice.  Top with 1/3 of the pudding and 1 cup of strawberries, 1 1/2 cup of raspberries and 1/3 of of the whipped topping.  

• I know its difficult to follow this: but just keep repeating and then garnish.

• Serve Immediately!

• Yields 14 servings

Strawberry Raspberry Trifle published in Light & Tasty August/September 2001, p56

Sarcasm Note:  It is absolutely permitted to eat this for breakfast because it calls for LOW FAT milk...just saying