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Jersey Jan's Patriotic Trifle


So easy, tasty and beautiful.


  • 1 1/2 cups cold fat free milk
  • 1 ( 4 ounce) box Jell-O Vanilla/Chocolate/Coconut/BananaCream Instant Pudding (fat/sugar free)
  • 1 (8 ounce) container whipped topping, thawed
  • 1 (13 ounce) angel food cake, cut into 1/2-inch cubes
  • 1 pint strawberries, cleaned and sliced (2 cups)
  • 1 cup blueberries, cleaned


  1. Pour milk into bowl and add pudding. Beat with whisk 1 minute.
  2. Gently stir in 3 cups of the whipped topping.
  3. Place half of the cake cubes in a large serving bowl; top with half of the fruit.
  4. Spread pudding mixture over fruit.
  5. Cover with remaining cake cubes and fruit.
  6. Garnish with whipped topping.
  7. Refrigerate at least 1 hour.
  8. Store leftovers in refrigerator.

I use banana cream pudding. You can use fat/sugar free pudding and whipped topping to cut calories or the regular stuff. I also put an extra layer. Put it together in a clear trifle bowl….it looks beautiful.

Posted by JerseyJan at Recipe Goldmine 7:54:30am 7/4/03


Maricopa, Arizona

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