This is what I’d call a “Goddess” dessert – gorgeous presentation, fun to create, and sinfully tasty but yet low-fat – that’s a win, win, win! Plus, it’s a great way to serve up fresh summer fruits when they are in their prime. I love the large trifle for summer gatherings and family potlucks, and the individual trifles for special dinner parties. If you don’t have time to bake an angel food cake, make it easy by purchasing one from your local grocer.
4 peaches, halved, pitted and sliced
2 pints strawberries, stemmed and sliced
1 pint blueberries, blackberries or raspberries
1/3 – 1/2 cup sugar, depending on tartness of berries and peaches
1 tsp. vanilla extract
1 pkg. Jello Brand Strawberry Creme Pudding
1 cup milk
3 cups light whipped topping
1 cup seedless raspberry jam, warmed
1 angel food cake mix, made according to package directions, cubed
Gently combine fruit with sugar and vanilla; set aside. In a medium mixing bowl, combine pudding mix with milk until smooth; fold in whipped topping. Place half of cubed angel food cake into bottom of trifle dish; drizzle with half of warm raspberry jam; top cake with half of berries followed by half of pudding mixture; repeat layers, reserving just a bit of fruit mixture to garnish the top of the final pudding layer. Cover and refrigerate trifle for at least 6 hours before serving.
Now You’re Cookin’,