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Red White and Blueberry Trifle

A heavenly mixed berry trifle made with fresh summer blueberries and strawberries, white chocolate pudding, angel food cake, and whipped cream.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 16
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main 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 I used Borden Eagle
  • 1.5 cups cold water
  • 1 ounce package white chocolate or cheesecake instant pudding mix fat-free, sugar-free
  • 12 ounces frozen whipped topping thawed (I like TruWhip)

Method
 

Preparation Steps
  1. Whisk the condensed milk and water in a bowl.
  2. Whisk in the pudding mix for 2 minutes.
  3. Let stand for 2 minutes or until soft-set; fold in the whipped topping.
  4. Arrange half of the cake in the bottom of a 14-cup trifle dish.
  5. Sprinkle evenly with a layer of blueberries.
  6. Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic bag and cut the corner off).
  7. Top with a layer of strawberries.
  8. Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture.
  9. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern.
  10. Cover and refrigerate at least one hour.

Notes

This trifle is best made a few hours ahead to allow the flavors to meld and the cake to soften slightly.