I am writing this post in my pajamas today as I am home with a sick little one. It's been a rough Holiday weekend at our house, but I hope everyone is having a happy and safe Memorial Day weekend. I know everyone usually celebrates today with a cookout or spending the day at the beach, or maybe even both! I don't get to do either today, and I probably won't be doing much cooking, but I thought I'd share one of my favorite Red, White & Blue desserts to bring to the picnic. This trifle is a wonderful presentation and it looks like you spent a bunch of time making it fancy, when in fact, it's quite easy to make! Angel food cake is the base of our trifle along with some beautiful berries. This is sure to bring star-spangled delight to your next gathering! I like to fill the top portion with more blueberries, but we ran out lol
Hope you enjoy!
INGREDIENTS
Angel food cake, cut into 1-inch cubes
2 pints strawberries, sliced
2 pints blueberries
For the cream filling:
6 tbsp sweetened condensed milk
1 1/2 cups cold water
1 4 oz package white chocolate or cheesecake instant pudding mix
12 oz frozen whipped topping, thawed
INSTRUCTIONS
Whisk the condensed milk and water in a bowl.
Whisk in the pudding mix for 2 minutes.
Let stand for 2 minutes or until soft-set; fold in the whipped topping.
Arrange half of the cake cubes 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 (I piped it using a plastic bag and cut the corner off).
Top with a layer of strawberries.
Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture.
Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern.
Cover and refrigerate at least one 1 hour.
A proper trifle; Mary Berry would be proud