I was having company over for dinner today, and I wanted to make a really nice dessert. This one is gluten free, and has reduced sugar content as well. It turned out really pretty, and everyone loved it. I used a Glutino Gluten Free Old Fashioned Yellow Cake Mix, and Sugar Free Jell-O White Chocolate Instant Pudding Mix, so it was so easy to make you wouldn’t believe it. So, here is the how to:
- 1 box Glutino Old Fashioned Yellow Cake Mix
- 1 stick of butter
- 2 eggs
- 1 tsp vanilla
- 1/2 cup 2% milk or water
- 2 boxes Jello Sugar Free White Chocolate Pudding Mix
- 4 cups 2% milk
- 2 pints whipping cream
- 1 tsp vanilla
- 1/3 cup Splenda
- Follow the directions on the box to make the Glutino Old Fashioned Yellow Cake Mix, using the first 5 ingredients.
- It will make one layer. I baked mine in an 8″ X 8″ baking pan.
- When the cake is done, remove it from the pan and let it cool completely.
- Prepare the pudding mix according to the directions on the box, using the next 2 ingredients. Cover and refrigerate until ready to assemble the trifle.
- Place a metal or glass mixing bowl in the freezer for five minutes.
- Take the bowl out of the freezer, and pour in both pints of whipping cream.
- Add in vanilla and Splenda, and beat on high with a whisk until the whipping cream holds its shape and is about doubled in volume.
- Refrigerate until time to assemble the trifle.
- Cut the cake into bite sized cubes, and place half of it in the bottom of a trifle bowl or large casserole dish.
- Spread half of the pudding on top of the cake cubes.
- Layer half of the raspberries on top of the pudding (reserve 6-9 berries for garnish).
- Spread half of the whipped cream on top of the raspberries.
- Repeat the layers with the remaining ingredients. Garnish the top with the reserved raspberries. Cover with plastic wrap and refrigerate until dessert time.