I’ve been eating COOL WHIP Whipped Topping for as long as I can remember. My grandmother would make the best pumpkin and pecan pies and guess what would go on top? Yup, a spoonful of COOL WHIP. Now that I have a family and I get to make sweet treats for them, I also use COOL WHIP whenever I can to make an ordinary dessert just a little more special. Lately I’ve been into making trifles. Basically layers of some type of cake, a custard or pudding and some type of fruit, it is easy to create a combination that will please even the pickiest eater. Adding COOL WHIP? Well, it just makes it even better!
- 1 sugar-free angel food cake
- 1 (6 oz) box low-fat instant vanilla pudding
- 1 (8 0z) COOL WHIP Lite
- 1 (15 0z) can pineapple chunks, drained
- 1 (15 oz) can diced pears, drained
- 4 kiwi, peeled and sliced
- 1/2 pint of strawberries, sliced
Prep your ingredients. Open and drain your canned fruit, wash and slice your fresh fruit and cut your angel food cake into 1-2″ pieces. I like to have all of my ingredients organized to I can move quickly when assembling the trifle.
Make your instant pudding according to package directions. This will set up rather quickly so make sure once its ready, you’re ready to assemble your trifle.
Using a trifle dish (or any large glass bowl) layer your ingredients in the following order: angel food cake, pudding, COOL WHIP and fruit. Repeat the layers for a total of 3 layers. I had some frozen mixed berries in the freezer so I added a few blackberries on top to give it a little pop of color. The great thing about making a trifle is you can use anything you want. Have bananas and mandarin oranges instead of kiwi and strawberries? Go for it!
There it is! An easy dessert that is low-fat and tastes great. By taking our everyday fruit trifle and adding some COOL WHIP whipped topping, I made our dessert a little more special.
— East 9th Street (@East9thStreet) April 29, 2012
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