Makes 8 servings
|1-3/4||cups fat-free (skim) milk|
|1||package (4-serving-size) sugar-free instant vanilla pudding and pie filling|
|4||ounces reduced-fat cream cheese, softened|
|12||to 16 whole ladyfingers|
|2||tablespoons cream sherry (optional)|
|2||cups fresh or frozen raspberries|
|1/2||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.
|Serving Size:||1/8 of Trifle|
|Calories from Fat||25 %|
|Total Fat||4 g|
|Saturated Fat||2 g|
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