Strawberries and Cream Trifle
Modified from Taste of Home
1/2 cup sweetened, fat free, condensed milk [they didn't say fat free, but I found some at my store]
1 1/2 cup cold water
1 pkg (1 oz) sugar-free vanilla pudding mix
1 carton (8 oz) frozen reduced fat-whipped topping, thawed
1 angel food cake (8-10 oz) [I plan to make this next time, this time I bought one at the grocery store]
4 1/2 cups sliced fresh strawberries
Whisk milk and water. Whisk in pudding mix for 2 minutes. Let stand for 2 minutes or until soft set. Fold in whipped topping.
Cut cake into 1/2 inch cubes.
Spoon a third of the pudding mixture into a trifle bowl. Top with half of the cake cubes and sliced strawberries. Repeat layers once. Top with remaining pudding mixture. Garnish with strawberries (they used whole, I didn't).
You can see I've also done this in canning jars, as individual servings. I used pint jars, I think jelly jars would be better. This way I could do both chocolate and vanilla pudding and give options.
Serves 12.