Prep 30 hrs
Cook 35 mins
I came up with this festive and fun dessert to share for St.Patrick's Day with my diabetic hubby in mind and we all loved it, kids included!! The cake part is a fluffy pound cake and can be made a up to 2 days ahead if needed. The rest of it is easy to put together and can be done as soon as 30 minutes before serving. You can use the sugar free pudding mix and Cool Whip. You can even omit the Kiwi for a complete sugar free dessert if desired. A quick note: I can't stant to have nut pieces in my food, so I sift through the pudding mix so that it's a smooth mixture. For the cooking time, I'll just add the time the cake cooks, since the rest of it chills.
For the Cake
- 2 cups flour
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 3 tablespoons butter
- 3 eggs
- 1 1⁄2 cups sugar substitute, for baking
- 1 1⁄2 teaspoons vanilla extract
- 1 tablespoon lemon juice, bottled is fine
For the Pudding and rest of the trifle
- 1 1⁄2 ounces sugar-free instant pistachio pudding mix
- 2 1⁄2 cups milk
- 6 kiwi fruits, skin trimmed off and sliced
- 8 ounces Cool Whip, Sugar Free
- green sugar candy sprinkles (to garnish)
- To make the cake, Heat the milk amd butter in a glass measuring cup or small bowl for about 2 minutes and the milk is heated and butter is melted.
- Meanwhile, in a small bowl combine the flour, baking powder, and salt and sift well. Set aside.
- In a large bowl, with an electric mixer, mix the eggs for about 2-3 minutes and the eggs double in volume and are fluffy and light yellow. Add the Splenda and mix for another 2-3 minutes. Add the vanilla extract and lemon juice and mix for a few seconds to incorperate.
- Add 1/2 cup of the flour to the egg mixture and beat until combined. Add half the milk/butter until also combined. Add another 1/2 cup of flour until well mixed. Add the remaining milk and beat to combine. Add the last of the flour until well mixed.
- Pour into a greased and floured large baking dish and bake at 350* for about 30-35 minutes and the cake is golden brown and a toothpick inserted comes out clean. Allow to the cake to completely cool before assembling for the trifle.
- To make the Pudding: In a medium sized bowl, add the pistachio instant pudding and the milk and mix well, either with an electric mixer or a whisk. Mix for about a minute and refrigerate until firm. It may seem liquidy, but I liked to have it be a bit thinner than a regular pudding for this dessert.
- To assemble the Trifle: Cut the cake into bite sized pieces and layer in the bottom of a large glass or other see-through bowl. Pour half of the pudding ontop of the cake pieces and smooth and even the top. Add the kiwi slices in even rows on top of the pudding. Pour about 1/2 of the tub of Cool Whip and smooth out on top. Sprinkle the Cool Whip with green colored sugar sprinkles.
- Repeat the process another time, the cake, pudding, kiwi slices, and cool whip. Sprinkle the colored sugar evenly and festively on top of the cool whip. Chill for at least 30 minutes to set and serve within 2 days.