Red, White and Blueberry Trifle
Indulge in a delightful mixed berry trifle, featuring sun-ripened blueberries and strawberries layered with creamy white chocolate pudding, fluffy angel food cake, and a cloud of whipped cream. This dessert is a perfect summer treat, bursting with vibrant flavors and textures.
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Ingredients
- 10 oz angel food cake
- 6 tbsp fat-free sweetened condensed milk
- 1 1/2 cups cold water
- 1 1-ounce package white chocolate or cheesecake instant pudding mix
- 12 ounces frozen whipped topping
- 2 pints blueberries
- 2 pints strawberries
Instructions
- 1
In a mixing bowl, combine the condensed milk and water, whisking until well blended.
- 2
Gradually add the pudding mix and continue whisking for 2 minutes until fully incorporated.
- 3
Allow the mixture to rest for 2 minutes, or until it reaches a soft-set consistency; then gently fold in the whipped topping.
- 4
Place half of the cake cubes at the bottom of a 14-cup trifle dish.
- 5
Evenly distribute a layer of blueberries over the cake.
- 6
Spoon half of the cream mixture on top of the blueberries, smoothing it out (I used a piping bag with a snipped corner for this step).
- 7
Layer fresh strawberries over the cream mixture.
- 8
Add the remaining cake cubes on top of the strawberries, followed by another layer of blueberries and the rest of the cream mixture.
- 9
Decorate the top with the remaining strawberries and blueberries, arranging them attractively.
- 10
Cover the trifle and chill in the refrigerator for a minimum of 1 hour before serving.
Nutrition Information
Notes & Tips
- *I only used 10 oz of a 16 oz cake.