21 Day Shred

red white and blue trifle

red white and blue trifle

red white and blue trifle

Red, White, and Blue Trifle

Prep Time: 20-25 minutes

Yield: 10 servings

Serving size: 1/10 of recipe


  • 16 oz Betty Crocker angel food cake
  • 1 oz box Jell-O® Cheesecake Fat-Free/Sugar-Free Pudding
  • 1 cup unsweetened almond milk
  • 1 – 8 oz container Cool Whip® Free Whipped Topping
  • 1 pint fresh blueberries (2 cups)
  • 1 pint fresh strawberries, halved (2 cups)


  1. Prepare angel food cake according to package directions. Set aside and let cool completely.
  2. In a large bowl, whisk Jell-O® Cheesecake Fat-Free/Sugar-Free Pudding with almond milk. Mix for 2 minutes until pudding starts to thicken. Fold in Cool Whip® Free topping into pudding mixture and combine well with a spatula. Store in fridge until ready to assemble.
  3. Wash and drain blueberries and strawberries, thoroughly dry them off. Slice strawberries in half. Set aside.
  4. Cube prepared angel food cake into 1-inch cubes.
  5. Feel free to layer this dish in any fashion you like! We chose to do the following: Using a trifle dish, start layering 1/2 of the angel food cake cubes in the bottom of the dish. Top with 1/2 of the pudding mixture (I used a plastic bag with the corner cut off to pipe pudding mixture on top of the cake cubes). Followed by 1/2 of the blueberries and 1/2 of the strawberries. Repeat layering with the remaining angel food cake cubes then the remaining pudding mixture. In a design of your choice, top the trifle with the remaining blueberries and strawberries.

Nutrition Information

Per Serving (1/10 of trifle - approx 1 cup):

Calories: 256

Calories from Fat: 2

Fat: 0g

Saturated Fat: 0

Cholesterol: 1

Carbohydrates: 57g

Fiber: 2g

Protein: 5g

Sugars: 39g

Sodium: 539mg

Vitamin A: 2%

Vitamin C: 39%

Calcium: 6%

Iron: 1%

WWP+: 6 points