MANGO-STRAWBERRY TRIFLE

MANGO-STRAWBERRY TRIFLE image

Number Of Ingredients 10

2 2 3/4ounce packages vanilla pudding and pie filling (not instant)
4 cups 2% milk
1 6 ounce containers low-fat mango Greek yogurt
6 cups angel food cake cubes (from 10 oz cake)
4 ripe mangoes, peeled and cut into 1/2-inch dice
2 6 ounce containers strawberry
1 cup heavy cream
1 tablespoon sugar
1/2 teaspoon vanilla extract
1/3 cup toasted sliced almonds

Steps:

1. Cook pudding with milk according to package directions, 4 to 6 minutes. Cool 30 minutes in refrigerator; stir in yogurt. 2. In a 14- to 16-cup footed glass trifle dish, layer 2 cups of the cake cubes, one-third of the pudding mixture, one-third of the mangoes and one-third of the strawberry. Repeat layering twice. Cover and refrigerate overnight. 3. Whip cream, sugar and vanilla until medium-soft peaks form. Swirl over top of trifle. Top with almonds.