45 ounces of frozen strawberries (sliced, no sugar add) 1-cup Splenda (stirred into thawed sliced strawberries) 1 box Sugar-Free instant vanilla pudding 1-(8 oz) tub of cool whip lite (whisk 1-t pure vanilla and 2-T Splenda into cool whip) 1 sugar-free Angel Food cake (torn into bite-size cubes)
Mini-Marshmallows (optional-garnish) Red & Clear mini sugar crystal (optional-garnish)
Thaw the strawberries (overnight before making trifle) Let Strawberries set in refrig with the 1-cupSplenda stirred in, until makes juice. Drain juice off strawberries and save. With mixer on med-high whip instant pudding using the strawberry juices until thickened, (may not thicken enough to a set, but will set up later). Fold in strawberries and cool whip into pudding mixture.
In trifle bowl place a layer of half the angel food cubes on bottom. Next put almost half of strawberry-coolwhip-pudding mixture over angel food cubes.
Repeat the above 2-layers; (retaining just a bit of strawberry-coolwhip-pudding mix and a few angel food cubes to decorate top). After putting those retained items on top, then sprinkle a few mini-marshmallows and colored sugar crystals on top. Set in refrig for at least 2 hours before serving.
FOR NON-DIABETIC: 1-(24 oz) carton of frozen strawberries (sliced, in sugar) and 1-(15 oz) carton of frozen strawberries (sliced, no sugar) thaw and mix both cartons together; drain off juice; 1-box regular Jello Vanilla Pudding; 1-regular Angel Food Cake; 1-(8 oz) tub of extra-rich cool whip (whisk 1-t pure vanilla and 2-T sugar into cool whip)Follow directions as above.
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