Red, White, & Blueberry Trifle

By á-5531

Need a patriotic dessert? Try this recipe for Red, White, & Blueberry Trifle. Easy to put together and always a hit, make this your Veteran's Day treat.

Ingredients

• CREAM FILLING:
• 10 ounces angel food cake, cut into 1-inch cubes
• 2 pints strawberries, sliced
• 2 pints blueberries
• 6 tablespoons fat-free sweetened condensed milk
• 1 1/2 cups cold water
• 1 (4-ounce) package white chocolate or cheesecake instant pudding mix
• 12 ounces frozen whipped topping, thawed

Details

Adapted from skinnytaste.com

Preparation

Step 1

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 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.