Summer Fruit Trifle
Angel food cake, fresh berries and homemade pudding makes a sweet, filling dessert for any occasion.
Ingredients
- 1-1/2 cups cold fat free milk
- 1 package (4-serving size) vanilla flavor instant pudding
- 1 tub (8 ounces) light whipped topping
- 1 package (13 ounces) angel food cake, cut into 1/2-inch pieces
- 2 cups sliced peaches
- 1 cup blueberries
Directions
- Pour milk into a medium bowl. Add pudding mix. Beat with wire whisk 1 minute. Gently stir in 3 cups of the whipped topping.
- Place 1/2 of the cake cubes in a large serving bowl; top with 1/2 of the fruit. Spread pudding mixture over fruit; cover with the remaining cake cubes and fruit.
- Spread remaining whipped topping over fruit.
Yields 10 servings.
| Nutrition Facts | |
|---|---|
| Serving Size: 1 cup | |
| Servings per Recipe: 10 | |
| Amount per Serving | |
| Calories: 183 | |
| % Daily Value | |
| Total Fat: 1 g | 1% |
| Saturated Fat: trace | 1% |
| Cholesterol: 2 mg | 1% |
| Sodium: 261 mg | 11% |
| Carbohydrates: 40 g | 13% |
| Dietary Fiber: 1 g | 5% |
| Protein: 4 g | 8% |
| Vitamin A | 6% |
| Vitamin C | 4% |
| Folacin | 4% |
| Calcium | 9% |
| Iron | 1% |
| Potassium | 6% |
Source
Modified from original sources: Kraft Interactive Kitchen.