Cherry Cheesecake Trifle
Adapted from
Quick Cooking Magazine
16 servings
| 8 ozs fat-free cream cheese, softened | 12 ozs Cool Whip Free, thawed | ||
| 8 ozs light sour cream | 2 cups reduced fat Ritz crackers, crushed fine | ||
| 1/2 cup fat-free milk | 3 tbsps margarine, melted | ||
| 3 ozs fat-free vanilla pudding mix | 42 ozs cherry pie filling |
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In a mixing bowl, combine cream cheese and sour until smooth; set aside. In a small bowl, combine milk and pudding mix. Add to cream cheese mixture. Fold in whipped topping. In another small bowl, combine cracker crumbs and margarine. In a 2 1/2-quart trifle bowl, lay half the cream cheese mixture, cracker crumbs, and pie filling. Repeat layers once. Chill for several hours before serving.
| Calories | 211 | %CFF | 14 % | |
| Total Fat | 3 g | Saturated Fat | 1 mg | |
| Protein | 4 g | Cholesterol | 0.2 g | |
| Carbohydrates | 40 g | Sodium | 287 mg | |
| Sugars | 24 g | Fiber | 0.3 g | |
|
4.4 WW Points | ||||
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