Preheat oven to 400 degrees. Spray 1/3 cup cake cubes on a rimmed baking sheet. Bake 8 to 10 minutes or until lightly toasted; set aside.
This angel food cake and banana cream trifle is super easy to make. Plus, you can feel guilt-free when you indulge. Each serving is less than 150 calories per serving!
Servings and Ingredients
|2 (10-oz. each) Hy-Vee Bakery angel food cakes, cut into 1-1/2-inch cubes|
|3 (1.34-oz.) pkg. Hy-Vee Instant sugar-free fat-free vanilla pudding and pie filling|
|4 ½ c. Hy-Vee fat-free skim milk|
|1 (16-oz.) container Hy-Vee frozen light whipped topping, thawed; divided|
|4 bananas, peeled and sliced; plus additional for garnish|
|Coconut chips, for garnish|
|Fresh blueberries, for garnish|
Things To Grab
- Rimmed baking pan
- Medium bowl
- 4-quart trifle dish
Whisk together pudding mixes and milk in a medium bowl. Let stand 5 minutes or until thickened. Fold in 3 cups thawed whipped topping.
Spoon 2 cups pudding mixture into bottom of a 4-quart trifle dish. Add 2 cups untoasted cake cubes and 2 cups more pudding mixture. Line banana slices alongside dish on top of pudding layer. Top with 2 cups pudding mixture, 2 cups untoasted cake cubes and remaining 2 cups pudding mixture. Then top with remaining 2 cups whipped topping, toasted cake cubes, and additional banana slices. Garnish with coconut chips and blueberries, if desired. Serve immediately or cover and refirgerate up to 8 hours.
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 0mg
- Sodium: 390mg
- Total Carbohydrates: 29g
- Protein: 3g