Recipe Preparation 1. In a small bowl, combine milk and pudding; beat until well blended. Let stand 5 minutes. 2. Meanwhile, divide cake cubes evenly among 4 8 oz dessert cups. 3. Divide half of raspberries evenly among dessert cups. Spoon pudding over raspberries. Top with remaining berries. 4. Spoon 2 Tablespoons cool whip over each trifle cup. Refrigerate. Ingredients 2 c Skim or 1% milk 1 pk 3.4 oz instant French vanilla pudding mix 1 1/2 c Cubed frozen fat free golden pound cake 4 ts Sherry or fruit juice 1 c Fresh raspberries 8 tb Light cool whip Love Making Tips - Sweets and desserts | Trifles [1] Posted by: n\a | Rating: 0.00 0 give your vote +5 Your comments and suggestions : Your Name: Your Email: Comments:

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