This dessert is a favorite among many of my friends. Interestingly, men seem to love this dessert and often have a second helping! I like it because it is easy to make, is light and refreshing, and has a lovely presentation. I hope you like it too!

Ingredients:

One 20 oz. can crushed pineapple

One 4 oz. box Jello brand sugar free cheesecake pudding mix

One angel food cake (use store bought or bake a Duncan Hines mix)

One 8 oz. cool whip topping (use fat free or sugar free options if desired – I use fat free)

One quart of fresh strawberries, sliced (add more if you like)

Optional:  more cool whip to top individual servings

Mix dry pudding mix with whole can of crushed pineapple, juice and all (do not drain pineapple!)

Fold in 8 oz. container of cool whip

By pulling apart the cake into small bits, layer the bottom of your trifle dish with half of the angel food cake.

Add half of the pineapple/pudding mix in a layer over the top of the angel food cake layer.

Top the pineapple pudding mix layer with sliced strawberries.  Around the edge of the dish, I put the slices upright against the side of the dish so that it looks pretty.

Repeat layers as follows:

Last half of the cake broken into bits

Last half of the pineapple/pudding mix

Last half of sliced strawberries

Allow the finished trifle to set-up in refrigerator for at least 2 hours or overnight.

Optional:  add one final layer of plain cool whip topping, or dollop cool whip on top of individual servings.  Other berries could be used in place of strawberries if desired.

Note:  This is a weight watchers recipe, but I do not recall the points value or the calorie count.  It is delicious although it is low fat and has low sugar.  Enjoy!