Banana Split Trifle - Sugar Free
Ready In: 20 mins
Serves: 20
Ingredients
- 1 sugar-free angel food cake
- 8 serving size sugar-free instant banana pudding mix (2 packages)
- 3 1⁄2 cups skim milk or 3 1⁄2 cups 1% low-fat milk
- 15 ounces low-fat ricotta cheese
- 1 1⁄2 cups sliced strawberries, divided
- 1 medium banana, sliced thinly
- 8 ounces pineapple tidbits, drained
- 8 ounces sugar-free whipped topping, thawed
- 1 tablespoon sugar-free chocolate syrup
Directions
- Using your hands, tear a part half of the angel food cake into bite-sized chunks and place in the bottom of a trifle bowl (a 9x13 inch glass pan would also work!) Set aside.
- In a medium bowl, beat together pudding mixes and milk until mixture is thick and pudding-like. Add ricotta cheese and continue beating until evenly mixed. Layer half of the pudding mixture on top of the angel food cake chunks.
- Now you will simply be building layers: take 1 cup of the sliced strawberries and layer them on top of the pudding mixture. Then, add a thin layer of the whipped topping onto the strawberries. Next, make a full layer using all of the banana slices. The next layer will be the second half of angel food cake. Tear into bite-sized chunks and layer on top of the banana slices. Smooth down the rest of the pudding, and lay all of the pineapple tidbits on top.
- Finally, cover the pineapple tidbits with the rest of the whipped topping. Put the last ½ cup of slice strawberries on top in whatever decorative fashion you desire (or, none at all!) Drizzle on the sugar-free chocolate syrup, and you have a masterpiece!
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