ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Patriotic Trifle

Prep time 30 mins
Yield Makes 16 servings, about 2/3 cup each


  • 1 1/2 cups cold fat-free milk
  • 1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
  • 1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided
  • 1 pkg. (13 oz.) angel food cake, cut into 1/2-inch cubes (about 6-1/2 cups)
  • 2 cups fresh strawberries, sliced
  • 1 cup blueberries

How to Make It

  1. POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. Gently stir in 1 1/2 cups of the whipped topping.

    LAYER half each of the cake cubes, strawberries and blueberries in large serving bowl; cover with pudding mixture. Top with layers of the remaining cake cubes, fruit and whipped topping.

    REFRIGERATE at least 1 hour before serving. Store leftovers in refrigerator.

    Nutritional Information
    Calories: 120
    Total fat: 2 g
    Saturated fat: 2 g
    Cholesterol: 0 mg
    Sodium: 270 mg
    Carbohydrate: 23 g
    Dietary Fiber: 1 g
    Sugars: 18 g
    Protein: 2 g
    Vitamin A: 0% DV
    Vitamin C: 25% DV
    Calcium: 6% DV
    Iron: 0% DV