Strawberry Banana Trifle
Lizy Hanson
ingredients
- 8 oz vanilla yogurt
- 2 packages sugar-free vanilla instant pudding
- 1 loaf low-fat pound cake
- 1 cup all-fruit strawberry preserves
- 1 cup fresh strawberries, sliced
- 1 cup fresh bananas, siced
- 2 Tbsp chopped walnuts
- 2 Tbsp chocolate cookie rumbs or sprinkles
- whole strawberries
- light whipped topping, defrosted
directions
- 1
The day before, place yogurt in cheesecloth over a bowl. Allow to drain in the refrigerator overnight until much of the liquid drains out.
- 2
Prepare instant pudding. (Use a little less milk than called for on the package.) Set aside.
- 3
Using a deep glass bowl (allowing a view of the layers), place a layer of thickly sliced pound cake along the bottom. Spread ith strawberry preserves. Add a layer of vanilla pudding. Cover the pudding layer with sliced berries and bananas. Place a layer of thickened yogurt on top of this. Depending on the bowl size and if there is a sufficient amount of ingredients remaining, repeat layers.
- 4
Cool in refridgerator for 30 minutes. Spoon whipped topping over top. Scatter with chopped walnuts and cookie crumbs. Garnish with whole srawberries.
Source: Lizy
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