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Desserts

Trifle

Trifle recipe
photo by:kraft
This version of the classic English dessert layers angel food cake cubes with pineapple, raspberries and a fluffy blend of cream cheese and pudding.
time
prep:
20 min
total:
20 min
servings
total:
12 (3/4-cup) servings
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What You Need

1
pkg.  (8 oz.) PHILADELPHIA Neufchatel Cheese,softened
2
cups  fat-free milk, divided
1
pkg.  (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1
tub  (8 oz.) COOL WHIP FREE Whipped Topping, thawed
1
can  (20 oz.) crushed pineapple in juice, undrained
1
pkg.  (12 oz.) frozen raspberries without syrup, thawed
1
pkg.  (8.5 oz.) angel food cake, cut into 3/4-inch cubes

Make It

BEAT Neufchatel in large bowl with electric mixer on low speed until smooth. Gradually add 1/2 cup of the milk, mixing until well blended. Add remaining 1-1/2 cups milk and pudding mix. Beat on low speed 2 minutes or until well blended. Gently stir in whipped topping.

MIX pineapple and raspberries.

ARRANGE 1/3 of the cake cubes in 3-quart serving bowl; cover with layers of 1/3 each of the fruit and pudding mixtures. Repeat all layers 2 more times. Refrigerate until ready to serve.

Kraft Kitchens Tips

Note
Check your grocery store to see if they offer sugar free angel food cake.
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