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A make-ahead show stopper dessert — beyond good!
Makes 20 2/3 cup servings
2 (4-serving) boxes instant chocolate fudge pudding and pie filling mix
3 1/2 cups skim milk
1 (14-16-ounce) bought angel food cake, cut into cubes
Peanut Butter Cream Cheese Filling (recipe follows)
12 miniature peanut butter cups, crumbled, divided
1 (8-ounce) container frozen nonfat whipped topping, thawed
1. In bowl, whisk together chocolate pudding and milk according to package directions.
2. In trifle or large glass bowl, layer ingredients beginning with one-third angel food cake, one-half Peanut Butter Cream Cheese Filling (see recipe), half of chocolate pudding, one- third peanut butter cups, and whipped topping. Repeat layers ending with remaining third peanut butter cups.
Peanut Butter Filling
Makes 20 servings
1 (8-ounce) package reduced-fat cream cheese
1/2 cup creamy peanut butter
1/2 cup confectioners' sugar
2/3 cup skim milk
1. In mixing bowl, beat together cream cheese and peanut butter. Gradually add confectioners' sugar and milk mixing until creamy.
Nutritional information per serving:
Calories 233, Calories from Fat27%, Fat 7g, Saturated Fat 3g, Cholesterol 9mg, Sodium 330mg, Carbohydrates 36g, Dietary Fiber 1g, Total Sugars 25g, Protein 7g, Dietary Exchanges: 2 1/2 other carbohydrate, 1 1/2 fat
Terrific Tip: If you don't have a trifle bowl, use a large glass bowl because you want to be able to see the layers for the presentation.
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