Easy trifle for Mother’s Day

2 Sara Lee Pound Cake Slices, or 2 (1/2-inch) slices from 1 package of Sara Lee Pound Cake

1/2 cup Greek peach yogurt

1 cup light whipped topping, divided

1/4 cup sliced fresh peaches

1/4 cup whole raspberries

1 tablespoon toasted almonds

Thaw 2 pound cake slices according to package . Cut thawed pound cake into 1-inch cubes. Mix yogurt with 1/2 cup light whipped topping, reserving remaining whipped topping for later. Put two parfait glasses on a work surface. Layer 1/4 of the pound cake cubes into each glass. Top each with 1 tablespoon sliced fresh peaches and whole raspberries, and 1/4 yogurt mixture. Repeat layers, ending with yogurt. Top with remaining light whipped topping and toasted almonds. Tip: You can make this recipe for more people, by scaling up the ingredients and presenting in a pretty glass bowl.

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