Citrus Trifle
Adapted from
Easy As Pie
14 servings
| 15 ozs pineapple tidbits, reserve juice | 11 ozs mandarin oranges, drained | ||
| 6 ozs fat-free vanilla pudding mix | 16 ozs pound cake, cut into 1/2 inch cubes | ||
| 3 c fat-free milk | 8 ozs Cool Whip Free, thawed | ||
| 8 ozs light sour cream |
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In a mixing bowl, combine pudding mix, milk, and half cup reserved pineapple liquid. Mix well. Add sour cream, oranges and pineapple. Layer pieces of cake in a 3-quart trifle bowl. Drizzle with one third of remaining reserved pineapple. Spoon one third of pudding mixture over cake pieces. Repeat layers twice, ending with pudding mixture. Sprinkle top with toasted coconut. Spred whipping topping evenly over top. Chill for three hours or overnight.
| Calories | 263 | %CFF | 25 % | |
| Total Fat | 8 g | Saturated Fat | 4 mg | |
| Protein | 4 g | Cholesterol | 47 g | |
| Carbohydrates | 43 g | Sodium | 213 mg | |
| Sugars | 28 g | Fiber | 0.4 g | |
|
5.8 WW Points | ||||
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Rated by 3 users (4.3)
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