I recently saw a trifle recipe which included cream cheese — and I firmly believe that there is no recipe in the world that can’t be improved by adding cream cheese!
But I already had a “light” trifle recipe that we really liked (recipe), so I took the two recipes and “cobbled” them together. When I did that I told Hubby that I need to come up with a unique name for the “cobbled” recipe and he decided that the perfect name was Trifle Cobbulee! So that’s where the name came from — blame him. (He pronounces cobbulee like brulee.) Don’t try to look it up!!
Trifle Cobbulee
Cake:
Mix dry Betty Crocker angel food cake mix with a 20 oz. can of crushed pineapple, undrained. Mix with a spoon for 100 strokes, then pour into an ungreased 12×17.5 jelly roll pan (edged cookie sheet). Note that this is a little larger than a “normal” jelly roll pan and the cake just fits. Bake at 350 degrees for 20 to 25 minutes until golden brown. Set aside to cool.
Berries:
Clean and quarter at least two cups or more of fresh strawberries. Put in bowl and sprinkle with sugar. Set aside.
Pudding:
Beat 8 oz. of room temperature 1/3 less fat cream cheese in a mixing bowl. When it is “fluffed”, continue mixing as you gradually add one cup of 1 percent milk. Then add a small box of instant fat-free, sugar-free vanilla pudding and beat for two minutes.
Assembly:
In glass, straight-sided salad bowl, place 1/3 to 1/2 of the cake torn into small pieces in the bottom. Then spread half the pudding over that. Next cover the pudding with half of the berries. Next add a layer of light Cool Whip. Repeat layers.
Refrigerate at least an hour before serving. Enjoy!
Sandy’s notes:
I had about a third of the cake left after assembling this.
I plan to try raspberries next time — and add some of my newly purchased raspberry liqueur!
Posted by Sandra 