Red, White and Blueberry Trifle
by Dana Patterson on Jun 11, 2012 1
Pinterest struck again! My friend was debating what dessert to make for a Memorial Day cookout, so I saw this on Pinterest and I told her to give it a try! I just love trifles!
Okay, so you want to see the easiness of it?!
All you need is:
- 10 oz angel food cake, cut into 1-inch cubes*
- 2 pints strawberries, sliced
- 2 pints blueberries
For the cream filling:
- 6 tbsp 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
All you do is:
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.
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.
Also, try another great trifle recipe, it’s totally worth buying the dish for:
Peanut Butter Fudge Brownie Trifle
About Dana Patterson
I'm an energetic SAHM of two fun little girls! It's never a dull moment with kids 21 months apart. I love life and enjoy cooking, working out and just hanging with my family.
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