Today DEFINITELY did NOT feel like a spring day even though the calendar said March 25th (it felt much more like January 25th). The temperatures remained in the low 30’s, snow fell, and the wind whipped all day. HOWEVER, I’m ready for spring and decided to make a spring dessert (in spite of this wintery day).
My Hubby LOVES this dessert, so he was so very happy to see it in the fridge. This is honestly the easiest recipe EVER, but it’s full of sweet strawberry goodness.
Sugar Free Strawberry Trifle:
2 pints strawberries (washed, capped, & sliced)
2 Tablespoons Splenda
1 sugar free angel food cake (I buy one in the bakery of my supermarket)
1 tub sugar free Cool Whip
Sprinkle Splenda over prepared strawberries & refrigerate for about an hour. While berries are sweetening up, cut the angel food cake into cubes). Layer cake cubes, strawberries, & Cool Whip in a lovely serving bowl until out of ingredients (my final layer is usually Cool Whip). Store leftovers in the fridge. ENJOY! 🙂