Mini Fruit Trifles
Summer is the perfect time for light, easy to make desserts. No one wants to slave over an oven or stove when the temps are creeping up. When it is crazy hot and sticky outside, a cold bowl of fruit and cool whip is a perfect way to end the day.
Since we were grilling up some sausage and corn for dinner, I wanted something easy to make and not at all heavy. The fruit was looking pretty good at the store and I instantly knew that I wanted a trifle.
Can’t. get. easier.
I mixed up 1/2 cup of fat free cream cheese with 1 cup of light cool whip. I added a few splenda packets and it was a delish creamy filling for the fruit cups. And that is it. Fruit, fluff, and more fruit. Pop it in the fridge to chill and try to wait until after dinner to dig in.
I made a couple of different ones—some with strawberries and blueberries and the others with raspberries and blackberries. Yum, yum, yum.
And then I had a little fun with some watermelon and a star cookie cutter…
The fruit and fluff cups were super yum. I practically licked my bowl clean. It was easy to make and the perfect end to a summer meal—well almost summer. I went with the red, white and blue for Memorial Day, but with the 4th of July coming up, I see me making these again soon! These would be a great addition to any meal! Enjoy!!
Mini Fruit Trifles
(makes 4 trifles)
1/2 cup of fat free cream cheese at room temp.
2 cups of cool whip
4-5 splenda packets
1/2 cup frozen blueberries, thawed, drained and patted dry
Mix the cream cheese, cool whip, and splenda in a small bowl and set aside. Slice the strawberries and put in the bottom of the trifle bowl. Put a big spoonful of the cream on top of the strawberries. Spread it around so that it covers the fruit and touches the sides of the bowl. Put a loose piece of plastic wrap on top and put it in the fridge to chill. Top with the blueberries just before serving. Enjoy!