Yesterday we went to a Labor Day cookout and of course there was tons of great food! My contribution to it all was my fruit trifle I love!I got the recipe from Kraft. It is really yummy and also pretty good for you!
Creamy Layered Fruit Sensation
1 pkg. (9 oz.) angel food cake
3 Tbsp. orange juice
1/4 tsp. almond extract
2-1/2 cups fat-free milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1 pkg. (9 oz.) angel food cake
3 Tbsp. orange juice
1/4 tsp. almond extract
2-1/2 cups fat-free milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1-1/2 cups thawed COOL WHIP LITE Whipped Topping, divided
2 pkg. (12 oz. each) frozen mixed berries, thawed, well drained (about 4 cups frozen or 2-1/2 cups thawed berries)
2 pkg. (12 oz. each) frozen mixed berries, thawed, well drained (about 4 cups frozen or 2-1/2 cups thawed berries)
CUT cake into cubes; place in large bowl. Combine orange juice and almond extract. Drizzle over cake cubes; toss lightly.
POUR milk into another large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping.
LAYER half the cake cubes in bottom of 2-qt. glass serving bowl or 2-qt. round baking dish. Reserve a few berries for garnish. Top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Cover with plastic wrap. Refrigerate 2 to 6 hours before serving. Top with remaining 1/2 cup whipped topping and reserved berries just before serving.
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