strawberry/blueberry angel food cake trifle

Name: Strawberry/Blueberry Angel Food Cake Trifle
Cuisine: American
Ingredients: 10-15 ounce(s) angel food cake, cut into 1 inch or so cubes; 2 pint(s) strawberries, sliced; 2 pint(s) blueberries; ## INGREDIENTS FOR FILLING; 6 tablespoon(s) sweetened condensed milk; 1 1/2 cup(s) cold water; 1 package(s) white chocolate instant pudding; 12 ounce(s) frozen whipped topping, thawed

45 Pinches 2 Photos

Alexa Mogan

Updated on Feb 5, 2014

Great for 4th of July/Memorial Day!

Rate

prep time

cook time

method No-Cook or Other

yield Quite a few

Ingredients

10-15 ounces angel food cake, cut into 1 inch or so cubes
2 pints strawberries, sliced
2 pints blueberries
INGREDIENTS FOR FILLING
6 tablespoons sweetened condensed milk
1 1/2 cups cold water
1 package white chocolate instant pudding
12 ounces frozen whipped topping, thawed

How To Make strawberry/blueberry angel food cake trifle

Step 1

Whisk condensed milk and water in a bowl. Whisk in pudding and mix for 2 minutes. Let stand for 2 minutes or until soft set. Fold in the whipped topping

Step 2

Arrange half of the cake in the bottom of a 14 cup trifle dish. sprinkle evenly with a layer of blueberries. Spread half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake and then more blueberries and top with the cream mixture. Finish by arranging the berries on top in a pretty pattern. Cover and refrigerate for at least and hour before serving.
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