Eggnog Trifle recipe

Makes 10 (1/2-cup) servings

1 1/4 cups cold fat-free milk
1 package (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar
    Free Instant Reduced Calorie Pudding & Pie Filling
4 tablespoons orange juice, divided
1/8 teaspoon ground nutmeg
1 tub (8 ounces) COOL WHIP LITE Whipped Topping, thawed
1 package (13.6 ounces) fat-free pound cake
1/4 cup PLANTERS Sliced Almonds, toasted
3 cups halved strawberries

POUR cold milk into large bowl. Add pudding mix, 2 tablespoons of the orange juice and nutmeg. Beat with wire whisk 1 minute. Gently stir in whipped topping.

SLICE cake horizontally into 4 layers. Sprinkle cake layers evenly with remaining 2 tablespoons orange juice. Cut into 1-inch cubes.

PLACE 1/2 of the cake cubes in bottom of 2 1/2-quart straight-sided bowl. Spoon 1/2 of the whipped topping mixture over cake cubes. Top with strawberries and almonds, reserving several for garnish, if desired. Layer remaining cake cubes and whipped topping mixture over strawberries. Top with reserved strawberries and almonds.

REFRIGERATE until ready to serve. Store leftover dessert in refrigerator.

Kraft Kitchens Tips

How To Toast Nuts: Spread in single layer on baking sheet. Bake at 350 degrees F for 5 to 7 minutes or until lightly toasted.

Nutritional Information: Calories 200; Total fat 4.5 g; Saturated fat 3.5 g; Cholesterol 0 mg; Sodium 280 mg; Carbohydrate 38 g; Dietary fiber 2 g; Sugars
22 g; Protein 4 g; Vitamin A 4 %DV; Vitamin C 45 %DV; Calcium 6 %DV; Iron 2 %DV

Diabetic Exchange 2 1/2 Carbohydrate, 1/2 Fat

Nutrition Bonus:
The strawberries in this delicious trifle provide an excellent source of vitamin C.

Recipe and photograph provided courtesy of Kraft Foods.