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Red White & Blueberry Trifle
Ingredients
- 10 oz angel food cake, cut into 1-inch cubes
- 2 pints strawberries, sliced
- 2 pints blueberries
- For the cream filling:
- 6 tbs fat-free sweetened condensed milk
- 1 1/2 cups cold water
- 1(4oz) package white chocolate or cheesecake instant pudding mix.
- 12oz frozen whipped topping thawed
Directions
- Whisk the condensed milk and water and a bowl. Whisk in the putting 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 remaining cream mixture. Finished with remarry strawberries and blueberries, arrange them in a pretty pattern. Cover and refrigerate at least one hour.
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