Red, White and Blueberry Trifle


For the cake:
10 oz 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 cheesecake instant pudding

(1 12 oz) package whipped topping

Whisk the condensed milk and water.
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 bowl.
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,
top with the remaining cream mixture.
Finish with remaining berries,
arranging them in a pretty pattern.
Cover and refrigerate one 1 hour.
Decorate with fresh Pansy flowers.
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