Strawberries and Creme Trifle

• 12 cup low sugar strawberry preserves
• 1 quart strawberry, quartered
• 1 ounce sugar-free white chocolate pudding mix
• 2 12 cups 1% low-fat milk
• 10 ounces prepared angel food cake, cut into 1-inch cubes (6 cups)
• 8 ounces frozen light whipped topping, thawed
• 5 strawberries (optional)

1. In large bowl, stir together preserves and 2 tablespoons water.
2. Add quartered strawberries; toss until coated.
3. In another bowl, whisk together pudding mix and milk until blended; let stand until thickened, 5 minutes.
4. Arrange 2 cups cake cubes in bottom of 3 1/2-quart trifle bowl; top with 1 1/4 cups pudding, then 1 cup berry mixture.
5. Repeat layering with 2 cups cake, remaining pudding and 1 cup berry mixture.
6. Top with remaining cake and berry mixture.
7. Spoon topping berries.
8. Refrigerate at least 3 hours or overnight.
9. If desired, garnish with whole berries.

low sugar, strawberry, sugar, milk, cake, light whipped topping, strawberries

Taken from www.food.com/recipe/strawberries-and-creme-trifle-380562 (may not work)