Low Calorie Irish Trifle Cups
Yield
4 servingsPrep
30 minCook
0 minReady
30 minLow Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
milk, skim
or 1 % |
|
| 1 | package |
instant pudding mix, vanilla
|
|
| 1 ½ | cups |
pound cake
frozen, cubed |
*
|
| 4 | teaspoons |
sherry
or fruit juice |
|
| 1 | cup |
raspberries
fresh |
|
| 8 | tablespoons |
whipped topping, prepared
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
milk, skim
or 1 % |
|
| 1 | package |
instant pudding mix, vanilla
|
|
| 355 | ml |
pound cake
frozen, cubed |
*
|
| 2E+1 | ml |
sherry
or fruit juice |
|
| 237 | ml |
raspberries
fresh |
|
| 1.2E+2 | ml |
whipped topping, prepared
|
|
Directions
In a small bowl, combine milk and pudding; beat until well blended. Let stand 5 minutes.
Meanwhile, divide cake cubes evenly among 4 8 oz dessert cups.
Divide half of raspberries evenly among dessert cups. Spoon pudding over raspberries. Top with remaining berries.
Spoon 2 Tablespoons cool whip over each trifle cup. Refrigerate.
