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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Whisk
- Medium bowl
- 4-quart trifle dish
Directions
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.
Nutrition facts
Servings
140 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 0mg
- Sodium: 390mg
- Total Carbohydrates: 29g
- Protein: 3g
Daily Values
0%
Iron 0%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 2%