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Recipe Summary

prep:
20 mins
cook:
6 mins
cool:
30 mins
total:
56 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pudding with milk according to package directions, 4 to 6 minutes. Cool 30 minutes in refrigerator; stir in yogurt.

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  • In a 14- to 16-cup footed glass trifle dish, layer 2 cups of the cake cubes, one-third of the pudding mixture, one-third of the mangoes and one-third of the raspberries. Repeat layering twice. Cover and refrigerate overnight.

  • Whip cream, sugar and vanilla until medium-soft peaks form. Swirl over top of trifle. Top with almonds.

Nutrition Facts

325 calories; fat 12g; cholesterol 35mg; saturated fat 6g; carbohydrates 50g; insoluble fiber 4g; protein 7g; sodium 342mg.
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