Strawberry Shortcake Trifle
1 Angel Food cake or pound cake (store bought – less than one pound), cubed or torn
1 package sugar-free strawberry Jello
2 cups boiling water
16 oz. package frozen strawberries
2 packages sugar-free vanilla instant pudding
3 cups Skim Plus
8 oz. Cool Whip
Dissolve Jello in boiling water. Remove from heat and stir in frozen berries. Refrigerate 15-20 minutes or until partially gelled. Meanwhile, whisk together the pudding with the milk until thickened. Fold in Cool Whip. Place ⅓ of the cake pieces in the bottom of a trifle dish, top with ⅓ of the Jello mixture, top that with ⅓ of the pudding mixture. Repeat two more times. Garnish the top with fresh, sliced strawberries.
By Laurie Z.