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Recipe Time!!!!
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<blockquote data-quote="Fran" data-source="post: 367348" data-attributes="member: 3"><p>I make a traditional trifle on Christmas Day but this one is nice and light and summery. </p><p></p><p>Summer Trifle</p><p> </p><p> Original Recipe Yield 16 servings, about 2/3 cup each </p><p> </p><p> </p><p> <strong> Ingredients</strong></p><p></p><p> </p><ul> <li data-xf-list-type="ul"> 1 1/2 cups cold fat free milk</li> <li data-xf-list-type="ul"> 1 pkg. (4 serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling</li> <li data-xf-list-type="ul"> 1 (8 ounce) tub COOL WHIP LITE Whipped Topping, thawed, divided</li> <li data-xf-list-type="ul"> 1 (13 ounce) package angel food cake, cut into 1/2-inch cubes</li> <li data-xf-list-type="ul"> 1 pint strawberries, sliced</li> <li data-xf-list-type="ul"> 1 cup blueberries</li> </ul><p> </p><p> </p><p> <strong> Directions</strong></p><p></p><p> </p><ol> <li data-xf-list-type="ol"> Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes. Gently stir in 1-1/2 cups of the whipped topping. </li> <li data-xf-list-type="ol"> Place 1/2 of the cake cubes in large serving bowl; top with 1 cup of the strawberries and 1/2 cup of the blueberries. Spread pudding mixture over fruit; cover with remaining cake cubes and fruit. Top with remaining 1-1/2 cups of the whipped topping. </li> <li data-xf-list-type="ol"> Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator. </li> </ol></blockquote><p></p>
[QUOTE="Fran, post: 367348, member: 3"] I make a traditional trifle on Christmas Day but this one is nice and light and summery. Summer Trifle Original Recipe Yield 16 servings, about 2/3 cup each [B] Ingredients[/B] [LIST] [*] 1 1/2 cups cold fat free milk [*] 1 pkg. (4 serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling [*] 1 (8 ounce) tub COOL WHIP LITE Whipped Topping, thawed, divided [*] 1 (13 ounce) package angel food cake, cut into 1/2-inch cubes [*] 1 pint strawberries, sliced [*] 1 cup blueberries [/LIST] [B] Directions[/B] [LIST=1] [*] Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes. Gently stir in 1-1/2 cups of the whipped topping. [*] Place 1/2 of the cake cubes in large serving bowl; top with 1 cup of the strawberries and 1/2 cup of the blueberries. Spread pudding mixture over fruit; cover with remaining cake cubes and fruit. Top with remaining 1-1/2 cups of the whipped topping. [*] Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator. [/LIST] [/QUOTE]
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