I cannot say enough good things about Skinny taste! I have not cooked a recipe I did not like yet and Ive cooked many! Skinny taste even has a cook book out and I can’t wait to buy!! To view more recipes and get the skinny on things click HERE.
I found this trifle recipe on Skinny taste last week and wanted to make it immediately. i thought about waiting until the Fourth of July because it would be perfect for that holiday but I couldn’t. I needed to try it asap. I’m glad I did because I will be making it again for sure!
I don’t have a trifle pan so I use my cake pan turned upside down.
Same recipe as Skinny Taste. View the recipe on Skinny Taste here.
Servings: 14 • Serving Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 169.1 • Fat: 0.4 g • Protein: 2.5 g • Carb: 38 g • Fiber: 3.0 g • Sugar: 16.5 g
Sodium: 102.8 mg
For the cream filling:
Whisk the condensed milk and water in a bowl. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping.
Arrange half of the cake in the bottom of a 14-cup trifle dish. Sprinkle evenly with a layer of blueberries. Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic bag and cut the corner off). Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern. Cover and refrigerate at least one 1 hour.