Banana Split Truffle

I ran accross this dessert recipe that i'd like to try on special ocassion and like to share with you all...

Serving size: ½ cup Recipe makes: 20

Ingredients

1 sugar-free angel food cake

2 packages sugar-free banana instant pudding mix

3 ½ cups skim or 1% milk

15 ounces low-fat ricotta cheese

1 ½ cups sliced strawberries, divided

1 medium banana, sliced thinly

1 (8 ounce) can pineapple tidbits, drained

8 ounces sugar-free whipped topping, thawed

1 Tablespoon sugar-free chocolate syrup

Directions

1.) Using your hands, tear a part half of the angel food cake into bite-sized chunks and place in the bottom of a trifle bowl (a 9x13 inch glass pan would also work!) Set aside.

2.) In a medium bowl, beat together pudding mixes and milk until mixture is thick and pudding-like. Add ricotta cheese and continue beating until evenly mixed. Layer half of the pudding mixture on top of the angel food cake chunks.

3.) Now you will simply be building layers: take 1 cup of the sliced strawberries and layer them on top of the pudding mixture. Then, add a thin layer of the whipped topping onto the strawberries. Next, make a full layer using all of the banana slices. The next layer will be the second half of angel food cake. Tear into bite-sized chunks and layer on top of the banana slices. Smooth down the rest of the pudding, and lay all of the pineapple tidbits on top.

4.) Finally, cover the pineapple tidbits with the rest of the whipped topping. Put the last ½ cup of slice strawberries on top in whatever decorative fashion you desire (or, none at all!) Drizzle on the sugar-free chocolate syrup, and you have a masterpiece!