Red, White & Blue Berry Trifle
Celebrate the season with a burst of color and flavor—try this refreshing Red, White & Blue Berry Trifle today!
Ingredients
- 10 oz angel food cake cut into 1-inch cubes
- 2 pints strawberries sliced
- 2 pints blueberries
- 6 tbsp fat-free sweetened condensed milk
- 1 1/2 cups cold water
- 1 1- ounce package white chocolate or cheesecake instant pudding mix fat-free, sugar-free
- 12 ounces frozen whipped topping
Instructions
- In a bowl, whisk together the condensed milk and water.
- Add the pudding mix and whisk for 2 minutes until well combined. Let it stand for 2 minutes until soft-set.
- Gently fold in the thawed whipped topping.
- In a 14-cup trifle dish, start by arranging half of the angel food cake cubes at the bottom.
- Sprinkle a layer of blueberries evenly over the cake.
- Spread half of the cream mixture over the blueberries, either by gently spreading it or piping it using a plastic bag with the corner cut off.
- Add a layer of sliced strawberries on top of the cream mixture.
- Place the remaining cake cubes over the strawberries, followed by more blueberries, and then the rest of the cream mixture.
- Finish by arranging the remaining strawberries and blueberries on top in a visually appealing pattern.
- Cover the trifle and refrigerate for at least 1 hour before serving.
Notes
Notes:
For a decorative touch, consider garnishing the top with a few whole berries or a sprinkle of powdered sugar before serving.
For a decorative touch, consider garnishing the top with a few whole berries or a sprinkle of powdered sugar before serving.