Easy trifle for Mother’s Day

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Ingredients:

  • 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

Directions:

  1. Thaw 2 pound cake slices according to package . Cut thawed pound cake into 1-inch cubes.
  2. Mix yogurt with 1/2 cup light whipped topping, reserving remaining whipped topping for later.
  3. 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.
  4. 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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