Red, White and Blueberry Trifle2020-07-01T15:47:53-04:00

Home Forums July 4th Recipes Red, White and Blueberry Trifle

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    • The Quacker Factory
      Post count: 307

      Red, White and Blueberry Trifle

      Gina’s Weight Watcher Recipes
      Servings: 14 • Serving Size: 1 cup • Points+: 4 pts • Smart Points: 9
      Calories: 169.1 • Fat: 0.4 g • Protein: 2.5 g • Carb: 38 g • Fiber: 3.0 g • Sugar: 16.5 g
      Sodium: 102.8 mg


      10 oz angel food cake, cut into 1-inch cubes*
      2 pints strawberries, sliced
      2 pints blueberries
      For the cream filling:
      6 tbsp fat-free sweetened condensed milk (I used Borden Eagle)
      1 1/2 cups cold water
      1 (4 oz) package white chocolate or cheesecake instant pudding mix
      12 oz frozen whipped topping, thawed (I like TruWhip)


      Whisk the condensed milk and water in a bowl. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping.

      Arrange half of the cake in the bottom of a 14-cup trifle dish. Sprinkle evenly with a layer of blueberries. Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic bag and cut the corner off). Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern. Cover and refrigerate at least one 1 hour.

      (This recipe was acquired from

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