Strawberry Pineapple French Vanilla Trifle

Mint chocolate chip, cookie dough, espresso chip, cake batter, waffle cone, coffee — you name it and we’re eating it. Ice cream is literally our biggest weakness and you know, we are totally okay with it. Everyone has their vice and this just happens to be ours. We do aim for froyo and half the fat ice cream but when we ran our the other night, we had to come up with something else for our fix. We had angel food cake mix, low fat french vanilla pudding, vanilla almond milk, pineapple, strawberries, coconut, and nonfat cool whip so clearly, we mixed all of these together and what happened was AWESOME.

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What you’ll need:
1 box of angel food cake mix
2 cups vanilla almond milk
1 box low fat french vanilla pudding
Flake coconut
Strawberries – sliced
Pineapple – cut into bite size chunks
Cooking spray

Recipe:
Grease a 12×13 pan. Follow the instructions for the angel food cake and pour into pan — don’t worry about baking as stated since you’ll be pulling apart the cake for the trifle. While the angel food cake is baking — check it periodically to make sure it isn’t overflowing in the pan although it isn’t very likely and in a medium sauce pan, combine the contents of the pudding with 2 cups of vanilla almond milk and boil, following the directions on the back of the box. Once the pudding was starting to set, we placed it in the fridge to cool down and began to slice the strawberries and cut the pineapple into chunks. Next, it’s pretty much a waiting game for the angel food cake to finish baking and once it has, remove from the oven and allow to cool for 10 minutes. Once cooled, break apart into chunkier pieces and start to assemble the trifle. We used a simple glass bowl but you can feel free to get fancy with it if you’d like–trifle cake stands sell at Christmas Tree for 5-10. First, we put down a layer of cake in the bowl, then pudding, then strawberries, then coconut followed by cake, pudding, pineapple and so on and so forth. Once we reached the top layer, which was cake, we put a thin layer of nonfat cool whip on top, lined the edge with sliced strawberries, and placed coconut in the center.

Tada! You have yourself a healthy dessert for the next time you run out of your fix. Enjoy!

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