Red, White and Blueberry Trifle

By linda1949

Ingredients

• Cream Filling:
• 10 oz. angel food cake, cut into one inch cubes
• 2 pints strawberries, sliced
• 2 pints blueberries
• 6 tablespoons fat-free sweetened condensed milk
• 1 1/2 cups cold water
• 1 package sugar-free white chocolate instant pudding mix
• 12 oz. fat-free frozen whipped topping, thawed

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 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. Hint: Put cream mixture in plastic bag, cut the corner off and "pipe" it over the blueberries. 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 remaining strawberries and blueberries, arranging them in a pretty pattern. Cover and refrigerate at least one hour.