Easy Summer Trifle

Prep/Cook Time
  • 10 minutes prep
  • 0 minutes cook
Servings 2 people
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  • 1 package Sara Lee® Frozen Pound Cake
  • 1/4 cup Greek peach yogurt
  • 1 cup whole raspberries
  • 1/4 cup sliced fresh or frozen peaches
  • 1 tablespoon light whipped topping
  • toasted almonds
  1. Thaw 2 pound cake slices according to package directions. Cut thawed pound cake into 1-inch cubes.
  2. Mix yogurt with 1/2 cup light whipped topping, reserving remaining whipped topping for later.
  3. Put two parfait glasses on a work surface. Layer 1/4 of the pound cake cubes into each glass. Top each with 1 tablespoon sliced fresh peaches and whole raspberries, and 1/4 yogurt mixture. Repeat layers, ending with yogurt.
  4. Top with remaining light whipped topping and toasted almonds.
  5. Tip: You can make this recipe for more people, by scaling up the ingredients and presenting in a pretty glass bowl.

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