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Chocolate Berry Trifle Recipe
|2% low fat milk||1 1⁄2 Cup (24 tbs)|
|Sugar free instant pudding and pie filling||10 Ounce (1 Jell O Pack, Chocolate Flavor)|
|Cool whip whipped topping||8 Ounce, thawed, divided (3 1/4 Cups, Lite)|
|Low sugar strawberry spread||1⁄4 Cup (4 tbs)|
|Fat free golden loaf cake||10 Ounce, cut into 12 slices (1 Entenmann's Pack)|
|Raspberries||1 Cup (16 tbs)|
|Sliced strawberries||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1781 Calories from Fat 340
% Daily Value*
Total Fat 28 g43.6%
Saturated Fat 25.7 g128.3%
Trans Fat 0 g
Cholesterol 24.1 mg8%
Sodium 3865.9 mg161.1%
Total Carbohydrates 359 g119.7%
Dietary Fiber 14.2 g56.7%
Sugars 95.2 g
Protein 27 g54.8%
Vitamin A 13.1% Vitamin C 66%
Calcium 52% Iron 5.8%
*Based on a 2000 Calorie diet
Add pudding mix.
Beat with wire whisk until well blended, 1 to 2 minutes.
Gently stir in 1 cup whipped topping.
Spread strawberry spread evenly over half the cake slices.
Top with remaining cake slices; cut into 1/2 inch cubes.
Place half the cubes in large serving bowl; cover with half the combined fruit.
Top with 1 cup whipped topping and pudding.
Layer with remaining cake cubes, fruit and whipped topping.
Garnish as desired.
Refrigerate until ready to serve.