the Editors of
Publications International, Ltd.
Makes 8 servings
||cups fat-free (skim) milk
||package (4-serving-size) sugar-free instant vanilla pudding and pie filling
||ounces reduced-fat cream cheese, softened
||to 16 whole ladyfingers
||tablespoons cream sherry (optional)
||cups fresh or frozen raspberries
||cup thawed frozen fat-free nondairy whipped topping
- Whisk together milk and pudding mix in large bowl. Beat in cream cheese with electric mixer at medium speed until smooth; set aside.
- Place half the ladyfingers on bottom of 8- to 10-inch glass serving dish. Top with 1 tablespoon sherry. Spread half the pudding mixture over ladyfingers. Arrange raspberries over pudding, reserving a few for garnish. Repeat layers with remaining ingredients.
- Top with whipped topping. Refrigerate 1 hour. Garnish with reserved raspberries just before serving.
||1/8 of Trifle
|Calories from Fat
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