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!!
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.
Clean and quarter at least two cups or more of fresh strawberries. Put in bowl and sprinkle with sugar. Set aside.
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.
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!
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!