Strawberry-almond Shortcake Triffle Recipe

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Strawberry-Almond Shortcake Triffle

Helaine Norman

By
@knish

So good it is hard to believe how low fat and low carb it is! Be sure to add little sugar or non-sugar sweetener to the fresh strawberries, and chill them in the fridge several hours. The juice it creates is necessary to sink into the cake.


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Rating:

Serves:

10 to 12

Method:

Refrigerate/Freeze

Ingredients

1 1/4 c
fat free milk (or non-dairy milk like almond milk)
1 pkg
(4 serving size) jell-o vanilla fat free sugar free instant pudding & pie filling
4 Tbsp
orange juice, divided
1/8 tsp
ground or powdered nutmeg
1
tub (8 ounces) cool whip lite topping, thawed
1 pkg
(13.6 ounces) fat free pound cake or angel food cake (or make your own)
3 c
strawberries, halved
1/4 c
sliced almonds, toasted

Directions Step-By-Step

1
In advance: Be sure to add little sugar or non-sugar sweetener to the fresh strawberries, and chill them in the fridge several hours. The juice it creates is necessary to sink into the cake.
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Pour cold milk into large bowl. Add pudding mix, 2 Tbsp orange juice and nutmeg. Beat with wire whisk 1 minute. Gently stir in whipped topping.
2
Slice cake horizontally into 4 layers. Cut into 1-inch cubes (or tear into bite size pieces). Sprinkle cake layers evenly with remaining 2 Tbsp orange jice. Place 1/2 the cake cubes in bottom of 2 1/2 Qt. straight-sided bowl. Spoon 1/2 the pudding mixture over cake cubes. Top with strawberries and almonds (reserving several for garnish). Sprinkle remaining cake cubes and pudding mixture over almonds. Top with reserved strawberries and almonds.
3
Refrigerate until ready to serve. Store leftover dessert in fridge.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tag: For Kids