Red, White and Blueberry Trifle
User Reviews
5
Red, White and Blueberry Trifle
Description
This layered trifle begins with cubed angel food cake arranged in a large clear dish, creating a light and fluffy base. The creamy layer is prepared by whisking sweetened condensed milk and cold water with instant white chocolate pudding mix, then folding in whipped topping for a smooth, soft-set filling. Fresh blueberries and sliced strawberries are layered alternately with the cake and cream, providing fresh fruit flavor and color contrast. The combination of berries, cake, and creamy pudding makes the dessert refreshing and visually festive with its red, white, and blue tones.
The dessert is chilled for at least an hour to allow flavors to meld and the pudding to set softly. The angel food cake provides a spongy texture that soaks up moisture without becoming soggy, while the whipped topping keeps the texture light. The fresh berries lend natural sweetness and tartness, balancing the richness of the cream mixture.
This trifle is suited for summer gatherings or celebrations, offering a light yet satisfying option for dessert. The use of angel food cake ensures the dish remains airy rather than dense.
Use about 10 ounces of angel food cake rather than a whole 16-ounce cake for this amount of trifle.
Ingredients
- 10 oz angel food cake (cut into 1-inch cubes*)
- 6 tbsp sweetened condensed milk I used Borden Eagle, fat-free
- 2 pints strawberries (sliced)
- 1 1/2 cups water cold
- 2 pints blueberries
- 1 ounce white chocolate instant pudding mix fat-free, sugar-free, or cheesecake instant pudding mix; package
- 12 ounces whipped topping thawed (I like TruWhip, frozen
Instructions
- 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 (I piped it using a plastic bag and cut the corner off).
- 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.
Notes
- Only 10 ounces of angel food cake are needed instead of the full 16-ounce package for layering.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Serving | 1scant cup (7/8ths) | |
| Calories | 158kcal | 8% |
| Carbohydrates | 28.5g | 10% |
| Protein | 2.5g | 5% |
| Fat | 5.5g | 8% |
| Saturated Fat | 4.5g | 23% |
| Sodium | 143.5mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 15.5g | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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