Berry Pudding Trifle
Minutes Prep time: 30
Minutes Total time: 150
Servings: 8
Difficulty: easy
Minutes Prep time: 30
Minutes Total time: 150
Servings: 8
Difficulty: easy
2 containers (6 oz each) raspberry nonfat yogurt
2 pudding cups (4 oz each) refrigerated Swiss Miss® Creamy Vanilla Pudding
1-1/2 cups Reddi-wip® Fat Free Dairy Whipped Topping
1 prepared angel food cake (9-inch, 13 oz each), cut into 1-inch pieces
4 cups assorted fresh berries (such as sliced strawberries, blueberries, raspberries or blackberries)
2 tablespoons sliced almonds, toasted, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 145 mg | 14% |
Carbohydrate | 51 g | 17% |
Cholesterol | 1 mg | 0 |
Total Fat | 1 g | 2% |
Iron | 2% | |
Calories | 254 kcal | 13% |
Sodium | 206 mg | 9% |
Protein | 6 g | 12% |
Saturated Fat | 1 g | 4% |
Sugars | 39 g | 4% |
Vitamin C | 12 mg | 20% |
Combine yogurt and pudding in medium bowl until blended. Fold in Reddi-wip.
Layer half of the cake pieces in a 2-quart straight-sided serving bowl. Top with half of the pudding mixture and half of the berries; repeat layers. Cover; refrigerate at least 2 hours.
Serve with additional Reddi-wip and almonds, if desired.
Berry Pudding Trifle