No-Bake Strawberry Shortcake Trifle

No Bake Strawberry Shortcake Trifle

No-Bake Strawberry Shortcake Trifle

How to make a strawberry trifle. Make the whipped cream. You’ll start by beating some heavy cream with a little sugar and vanilla to make a delicious homemade whipped cream. Chop the strawberries. Next, you’ll chop some fresh strawberries. Dice the pound cake into cubes. Then you’ll cut your pound cake into cubes.

No Bake Strawberry Shortcake Trifle

Ingredients

  • 5 cups (~2 pints), fresh strawberries, sliced
  • 2 cups fresh blueberries
  • ½ cup store-bought prepared strawberry glaze, see shopping tips
  • 1 (14oz) ready baked angel food cake, cut in half and into 1-inch cubes, see shopping tips
  • 1 (8oz) container fat-free frozen Cool Whip, thawed
  • 2 snack packs of already prepared fat-free vanilla or tapioca pudding, see shopping tips

Instructions

  • 1. In a large serving bowl or trifle dish, place half the angel food cake pieces on the bottom of the bowl.
  • 2. Sprinkle about 2 cups strawberries evenly over cake.
  • 3. Dollop 1 package of pudding all over the top of berries.
  • 4. Sprinkle with ½ cup blueberries and drizzle with ¼ cup strawberry glaze over blueberries.
  • 5. Spread ½ container Cool Whip evenly overglaze.
  • 6. Repeat the steps starting with angel food cake and ending with Cool Whip.  Decorate the top of the Strawberry Shortcake Trifle with remaining sliced strawberries and blueberries.
  • 7. Chill for at least 1 hour before serving.  Store any leftovers covered in the refrigerator.
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Makes 16 servings (each serving about ¾ cup)
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