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Sugar Free Strawberry Trifle & Happy Birthday

Having a chance to share a holiday with Aunt Rose – she’s a spry 101 – is something everyone in the family enjoys – and this Easter weekend was no exception. After an iffy Friday in the weather department – Saturday turned off beautiful. We went to my cousin’s home in Crockett (Joe and Nancy for those in the family that are out of town and reading this) – for a picnic-style lunch (Thanks Nancy! it was delicious) and some good old conversation. A trip through the East Texas Piney Woods is always a treat – but with all the flowers blooming – and the dogwoods too – it was a particularly wonderful trip. You could just smell the mowed clover as you drove along.

I took dessert(s) – Strawberry Trifle and almost everybody’s favorite – chocolate chip cookies (cheated on these – baked up a batch of the Pillsbury cookies from the refrigerator section at the store). To me they are really as good as homemade – as long as you don’t overbake them . . . which is easy to do because by the time they look ‘done’ – they’re totally over-baked and dry out quickly. So against my better judgement whenever I’m baking these, I always take them out when they look not quite baked – they’ve always turn out done and moist. Haven’t had to ‘re-bake’ any yet. 🙂

The strawberry trifle I took was a 50% no-sugar-added dessert – but it can be made totally no-sugar-added or if you’re not watching sugar content – use regular ingredients for making this tasty dessert. I’m thinking it would be really good with other berries or fruit added. I had thought of adding in bananas with the strawberries (always a good combo) ….. or making one layer strawberry and another blueberry – sounds like a good Fourth of July dessert to me! But ended up taking the 1 fruit variety. The only problem I may run into if using the blueberries will be finding the Marzetti’s blueberry glaze. For some reason they have stopped selling it in our area.   It can be ordered online – BUT you have to buy the equivalent of a case (8 tubs) which if you don’t need that much is quite a lot to keep on hand.

Linda, this is for you. This dessert is pretty and so easy to make. All you need is a trifle pedestal bowl . . . and if you don’t have one – don’t go buy one – any large clear glass bowl will work, and the following ingredients.

(I’m giving the recipe for no-sugar-added but feel free to adjust according to your likes.)


  • 1 Quart, cleaned, washed and sliced fresh strawberries  (Hint: Retain 2 strawberries for garnish)
  • 1 Container Marzetti’s ‘sugar-free’ strawberry glaze
  • 1 Container whipped topping (16 oz) defrosted  (Hint: If you don’t like a lot of whipped topping – an 8 oz. container will probably be enough)
  • 1 – 1.5 oz package sugar-free vanilla pudding (instant is quickest)  (Hint: I add in about 1/4 teaspoon vanilla to the pudding before mixing)
  • 2-3/4 cup milk (2% if you’re watching fat content)
  • Angle Food Cake (sugar-free) – 1/2 – 2/3 of a round cake cut into bite-sized cubes


  • Cut the cake into bite-sized cubes and set aside.
  • Mix the cleaned/sliced strawberries into the glaze and set aside
  • Prepare the pudding according to box directions for ‘pie’


  • Layer 1: In the trifle bow (or bowl of choice) place 1/2 of the cubed angle food cake.
  • Layer 2: Add 1/2 of the pudding mixture
  • Layer 3: Add 1/2 of the strawberries and glaze
  • Layer 4: Add enough of whipped topping to completely cover
  • Repeat the layering process using up the remaining ingredients.

Put the whole strawberries on top (you can cut in half or quarters to make a design if you like).

Cover and chill. Let this dessert sit for a minimum of 4 hours before serving.

I had enough of the cake and whipped topping leftover to add with some fresh strawberries and pudding to make a mini-trifle today for David’s birthday today – Happy Birthday Sweetie!!

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