6 cup(s), fresh, halved
1 cup(s), fresh
1 cup(s), seedless, halved
Prepared angel food cake
10 oz, fat-free, cut into 1⁄2-inch-thick slices
Fat free whipped topping
16 oz, nondairy
¼ cup(s), coarsely
- Combine the strawberries, raspberries, grapes, and sugar in a bowl; let stand 15 minutes.
- Line the bottom of a 12-cup trifle dish or glass bowl with one-third of the cake slices. Brush the cake with 1⁄3 cup of the apricot preserves. Top with one-third of the fruit mixture (about 2 cups), then one-third of the whipped topping (about 2 cups). Repeat the layering twice more with the remaining ingredients, ending with the whipped topping.
- Cover the trifle with plastic wrap and refrigerate until the cake absorbs the juices, at least 2 hours or up to 8 hours. Sprinkle with the nuts just before serving. Yields 1⁄16 of trifle, about 2⁄3 cup per serving.