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Pineapple-Raspberry Trifle – Pioneer COOKERY

Pineapple-Raspberry Trifle

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INGREDIENTS:

1 (8 oz) bar Neufchatel cheese, softened
2 cups skim milk, divided
1 (4-serving size) box fat-free, sugar-free instant pudding mix
1 (8 oz) tub fat-free frozen whipped topping, thawed
1 (20 oz) can crushed pineapple in juice, undrained
1 (12 oz) pkg frozen red raspberries, thawed
1 (8.5 oz) angel food cake, cut into 3/4-inch cubes

DIRECTIONS:

1. Beat Neufchatel in a large bowl with electric mixer on low speed until smooth. Gradually add 1/2 cup of the milk, mixing until well blended. Add remaining 1-1/2 cups milk and pudding mix. Beat on low speed 2 minutes or until well blended. Gently stir in whipped topping.

2. In a seperate bowl; mix together the raspberries and pineapple.

3. Arrange 1/3 of the cake cubes in a 3 quart serving bowl; cover with layers of 1/3 each of the fruit and pudding mixtures. Repeat all layers 2 more times. Refrigerate several hours.

YIELD: 12 Servings
Serving Size: 3/4 Cup.

Weight Watchers (5 PointsPlus), (10 SmartPoints)

NUTRITIONAL INFORMATION:
Calories: 200, Total Fat: 5g, Saturated Fat: 4g, Cholesterol: 15mg, Sodium: 370mg, Sugars: 25g, Carbohydrates: 35g, Fiber: 2g, Protein: 5g

Follow Hannah Acton:

I'm a self-taught cook, passionate about bringing timeless recipes to life with a modern twist. Raised in the heart of the countryside, I grew up surrounded by family, farms, and the comforting aromas of home-cooked meals. Drawing inspiration from the pioneers of culinary history— Kitchen is my creative sanctuary, where she blends traditional techniques with fresh, innovative flavors. With a focus on hearty, wholesome dishes and easy-to-follow recipes, My mission is to make home cooking feel like an adventure. Whether you’re roasting your first chicken or experimenting with a new dessert, I'm here to show you that cooking from scratch is always worth the effort. Join Me on a journey to rediscover the joy of cooking and savor the simple pleasures of a home-cooked meal, one recipe at a time.

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