|Strawberry & Blueberry Trifle Dessert|
This recipe is very easy-to-prepare and although I used a store bought Angel Food Cake...you could certainly make & bake your own. (during the summertime, I try to not bake so much!). With that said, if you are making a homemade angel food cake, make sure it is completely cool before using it in this recipe.
Strawberry and Blueberry Trifle Dessert Recipe
(1) 14 oz. can sweetened condensed milk
1 cup water
(1) 3.4 oz. box instant vanilla pudding mix
2 cups light whipping cream
2 cups fresh strawberries (cut into halves or thirds)
2 cups fresh blueberries
1 large pre-made Angel Food Cake
several sliced strawberries & blueberries for garnishing
Cut the Angel Food Cake into small squares and set aside. In a large mixing bowl, whisk together the sweetened condensed milk, water and instant vanilla pudding mix for about 2 minutes. In another medium sized mixing bowl using an electric hand mixer, whip the light whipping cream until peaks form, about 2 minutes. Using a silicone spatula, fold the stiffened whipping cream into the pudding mix until well combined.
In a Trifle bowl (or any bowl) pour half of the pudding mixture into the bowl. Layer the cubed angel food cake on top. Pour the strawberries and blueberries on top of the cubed angel food cake. Pour the remaining amount of the vanilla pudding mixture on top.
Garnish the top of the trifle with freshly sliced strawberries and blueberries. If you want to really get creative, you can make fancy patterns using your strawberries & blueberries. Place some plastic wrap over the top and chill in the refrigerator for 1-2 hours before serving. When it comes to serving time, I like to spoon the trifle into parfait cups or other small dessert style dishes. It will keep up to 3-4 days in the refrigerator.