English Trifle

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 12
• 1/3 ounce sugar-free strawberry gelatin
• 1 cup boiling water
• 1 cup cold water
• 1 angel food cake, cut into 1-inch cubes (8 to 10 ounces)
• 1 cup strawberry, mashed
• 1 teaspoon sugar
• 8 ounces unsweetened pineapple chunks
• 1 cup sliced firm banana
• 2 cups fresh strawberries, sliced
• 2 cups cold nonfat milk
• 1 ounce sugar-free instant vanilla pudding mix
• 8 ounces frozen fat-free whipped topping, thawed
• 1/4 cup slivered almonds, toasted
• 1 fresh strawberry

Recipe

• 1 in a small bowl, dissolve gelatin in boiling water. stir in cold water. pour half of gelatin mixture into a small bowl; cover and refrigerate for 1 hour or until slightly thickened. let remaining gelatin stand at room temperature.
• 2 place half of cake cubes in a 3-qt. trifle bowl. in a small bowl, combine mashed strawberries and sugar; spoon half over cake.
• 3 drain pineapple, reserving 1/4 cup juice. cut pineapple chunks in half; arrange half over mashed strawberries. toss banana slices with reserved pineapple juice; arrange half of slices over pineapple. top with 1 cup sliced strawberries. spoon refrigerated gelatin over fruit. refrigerate trifle and remaining gelatin mixture for 20 minutes.
• 4 in a small bowl, whisk milk and pudding mix for 2 minutes. let stand for 2 minutes or until soft-set. spread half of pudding over trifle. repeat all layers. top with whipped topping. cover and refrigerate. just before serving, sprinkle with almonds; garnish with the strawberry.