| Servings 25 servings |
Ingredients
- 1 box Red Velvet cake mix
- 1/4 cup canola oil
- 2 eggs
- 1 1/3 cups water
- 3 ounces reduced-fat cream cheese
- 3 cups skim milk divided
- 2 4-serving boxes instant white chocolate pudding and pie filling
- 1/4 cup orange juice
- 3 cups sliced strawberries raspberries, blueberries or combination
- 1 8-ounce container nonfat frozen whipped topping thawed
Ingredients
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Instructions
- Preheat oven 350°F. Coat two 9-inch round cake pans with nonstick cooking spray.
- In mixing bowl, combine cake mix, oil, eggs, and water, blending until well mixed. Pour batter into prepared pans and bake 20 minutes or until toothpick inserted comes out clean.
- Meanwhile, in bowl mix together cream cheese and a little milk to blend. Add remaining milk and both boxes of pudding, mixing following directions on box.
- In trifle bowl or large glass bowl, layer cake, 2 tablespoons orange juice, half the pudding, berries, and whipped topping. Repeat layers ending with whipped topping.
Nutritional Info
Nutritional Information per serving: Calories 182, Calories from fat 28%, Fat 6 g, Saturated Fat 2 g, Cholesterol 18 mg, Sodium 275mg, Carbohydrate 30 g, Dietary Fiber 1 g, Sugar 19 g, Protein 3 g, Diabetic Exchanges: 2 other carbohydrate, 1 fat
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