You save: 133 calories, 20 g fat, 12 g saturated fat

Ingredients
16-ounce store-bought angel food cake
2 10-ounce packages frozen strawberries in syrup, defrosted
8 ounce tub fat free frozen whipped topping, defrosted

Tear the angel food cake into 1-2 inch pieces. Layer 2/3 of the cake pieces in the bottom of a 2-1/2 to 3 quart clear decorative bowl. Spoon 2/3 of the strawberries evenly over it. Spoon 2/3 of the whipped topping over that.

Stir them well until they are well combined and the syrup has soaked into the cake and none remains in the bottom of the bowl. Top that with a layer of the remaining cake, then all but a few strawberries and the remaining whipped topping. Place the remaining strawberries in the center. Serve immediately or chill. Can be made 1 day in advance. Makes 12 (1 cup) servings.

Each serving has: 154 calories, 2 g protein, 34 g carbohydrates, trace amount fat, trace amount saturated fat, 0 mg cholesterol, less than 1 g fiber, 294 mg sodium

Traditional trifle has: 287 calories, 4 g protein, 26 g carbohydrates, 20 g fat, 12 g saturated fat, 92 mg cholesterol, 2 g fiber, 148 mg sodium

Devin Says:
Though this recipe is not 100 percent original, I've included it here because it's so easy and always such a hit. My friend, Michelle, used to always make this in her grandmother's antique trifle bowl and bring it to my Sunday Dinner parties. It was always a huge hit!