"This is a very light dessert recipe from my friend, Ellen. It is so easy to make and is the perfect ending to a heavy meal." — prissycat
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1 (5 ounce) package
instant vanilla pudding mix
1 (9 inch)
angel food cake, cut in cubes
1 (16 ounce) package
frozen strawberries, thawed
1 (12 ounce) container
frozen whipped topping, thawed
Excellent! I made a few changes after my husband said it was a "little heavy". I used real whipping cream. After whipping and after preparing the pudding according to the box I gently folded the two together. I also used fresh strawberries. I then placed the cubed angel food caked in the bottom, then whip cream and pudding mixture followed by freshly sliced strawberries and continuing for 2 more layers. I topped the last layer of strawberries with freshly whipped lightly sweetened cream and garnished the top with uncut strawberries. I got rave reviews! It was light, simple and a perfect change from heavy desserts! BRAVO!!!
I love trifle and make it often, but this recipe had way too many bananas for our taste. I made my own whipped cream instead of cool whip. Everyone kept asking me if I had used banana pudding and it wasn't really flavorful other than the banana taste.
*Tip-dip banana slices in orange juice to prevent browning.
I used cheesecake flavored pudding (SO good!!) and real whipped cream with a touch of vanilla and sugar, insted of Cool Whip. This is a show stopper!
I made this for 4th of July. YUMMY and Beautful in my trifle bowl. I did make a few changes. I used 1 pint of real whipped cream and whipped it fluffy/stiff in my mixer and added about 3 to 4T of sugar to sweeten it and used in place of the frozen whipped topping. I also used lady fingers in place of the angel food cake. And to keep with the 4th theme, I used fresh strawberries and a row of fresh blueberries(instead of bananas) in the middle. I know I changed a lot of the recipe but I thank T's Mom for inspiring me!
Excellent! Light and delicious. Pudding is supposed to be the largest sized box. I now use 2 1/2 cups of milk in the pudding and fresh berries when they are in season.
Delicious and forgiving recipe. I was short on time so I used the strawberries still frozen (cut in half) and slices of whipped topping, then chilled only 2 hours, but it still tasted great! It makes a huge amount and doesn't store well (brown bananas & soupy at the bottom by the next day), so unless you are feeding 10+, you may want to half the recipe.
There are just not enough words to describe how delicious and absolutely FABULOUS this dessert is !! It's so light & creamy and all the flavors just blend together perfectly.
Make sure you don't use skim milk when making the pudding -- it won't be thick enough & watery instead. I used French Vanilla pudding and it was sooooo good ! Also made mine with fresh strawberries & put a few stawberry & banana slices on the very top for garnish.
I served this in a glass trifle bowl and everyone thought it was just beautiful-delicious too! Huge hit with my family-thanks for a great recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 58
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