A recipe you’ve never heard of before: Trifle Cobbulee!

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!