Happy Fourth of July everyone!
I know this holiday you are probably headed out to lots of picnics and fun with family and friends. I have the perfect dessert for you to take with you to your next barbecue or family get together!
I had the priviledge of making this recipe with my cousin, Deanna, who came to Georgia all the way from New York! It was such a fun day we spent together!
The recipe for this perfect summer berry trifle came from a lady my mom knows in the Greater Atlanta Rose Society. She shared this recipe with our family a few years ago and it has since become one of our favorites!
This trifle is packed with our three favorite berries for the summer: Strawberries, Blueberries, and Raspberries!
It is also layered with angel food cake, white chocolate pudding, and fluffy cool whip. You (or your guests) will have no idea this is Weight Watchers friendly!
A nice big serving of this is 4 Weight Watchers points plus if you do not count in the fruit. If you do want to count the fruit in your calories, bump it up to 5 points plus a serving. Personally, I wouldn’t count it because fruit is free. But, you do whichever you choose!
Summer Berry Trifle
Yields: 14 – One cup servings
3 cups Fat Free Milk
2 small packages sugar-free/fat-free white chocolate instant pudding mix
1 prepared Angel Food Cake Mix, cut into cubes
2 cups sliced fresh strawberries
2 cups fresh raspberries
2 cups fresh blueberries
1 8 oz. carton of lite cool whip, thawed
Whisk milk and pudding together for two minutes.
In a trifle bowl or big glass bowl, put ⅓ of cake cubes in the bottom of the dish. Layer with ⅓ of the pudding, then ⅓ of strawberries, raspberries, and blueberries. Top all of that with ⅓ of the cool whip. Repeat layer again adding in ⅓ of cake, ⅓ of pudding, ⅓ of berries and ⅓ of cool whip. Do one final layer using the remainder of the cake, pudding, all three berries, and the cool whip. Garnish the top with any leftover berries! Serve immediately or refrigerate.