Ingredients
- 8 cool whip (light)
- 8 dessert
- 2 skim
- 1 1/2 cubed fat free golden cake (frozen)
- 1 milk
- 260 gr raspberries (fresh)
- 130 gr raspberries evenly among dessert spoon pudding over
- 85 gr instant french
- 20 ml sherry
raspberries. Top with remaining berries. 4. Spoon 2 Tablespoons cool whip over each trifle cup. Refrigerate.
