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“Easy and great, especially during berry season. 2 hour chill time.”
48hrs 30mins

Ingredients Nutrition

  • 3 cups nonfat milk
  • 1 (1 5/8 ounce) package sugar-free vanilla pudding, mix
  • 12 ounces fat-free pound cake, cut into 1/2 in slices
  • 1 (16 ounce) canlight peaches in juice, drained, reserving the juice
  • 34 cup raspberry spreadable fruit, heated (no sugar added)
  • 2 cups fresh fruit (strawberries,raspberries, blueberries, kiwi fruit)
  • 8 ounces light whipped topping
  • fresh fruit (to garnish)


  1. In a medium bowl, prepare pudding with nonfat milk according to package directions and refrigerate.
  2. Line the bottowm of a trifle bowl with half of the cake slices.
  3. Sprinkle the cake with half of the peach juice. Pour half of the warmed raspberry preserves over the cake and top with half of peach slices and fresh fruit.
  4. Spoon half the prepared pudding evenly over the fruit and cake.
  5. Repeat layers, ending with pudding. Top with whipped topping and garnish with fresh fruit.
  6. Chill at least 2 hours before serving.

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