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Ingredients

Directions

  • 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; 12 g total fat; 35 mg cholesterol; 342 mg sodium. 50 g carbohydrates; 7 g protein;

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