Cup of Yum
1. Make your vanilla pudding by melting 5 tablespoons unsalted butter in a medium-sized saucepan over low heat. Once completely melted, whisk in 3 tablespoons cornstarch until well combined and cook 1 minute.
2. Whisk in 4 cups heavy cream and 1/4 cup granulated sugar. Stir continually while slowly increasing the heat to medium-high.
3. When the cream thickens and starts to simmer, immediately remove the pan from the heat. Stir in 1 1/2 cups white chocolate chips until completely melted.
4. Transfer to a bowl, cover with plastic wrap, and let cool in the refrigerator until chilled, about 1 hour.
5. Prepare your whipped cream by pouring 3 cups heavy cream into a large mixing bowl and add 1/3 cup powdered sugar. Use a hand mixer to whip until stiff peaks form, about 3 to 5 minutes. Refrigerate until ready to layer your trifle.

To Layer Your Trifle

1. Add half of your 6 cups cubed angel food cake to the bottom of a trifle dish. Top with half of the vanilla pudding.
2. Spoon half of your 4 cups mixed berries on top of the pudding and spread half of your whipped cream as the final layer.
3. Repeat the process of layering with your remaining cake, vanilla pudding, berries, and whipped cream. Top with a few decorative berries. Chill until ready to serve.