For the 4th of July this year, ALL of my mom’s extended family came into town. This rarely happens because we live in 4 different states and there is just so many of us. When this rare occurrence does happen, it is AMAZING! I just love my mom’s family. They are all so witty, smart and kind people. Another thing I love about my mom’s family… they are ALL incredible cooks! When we get together is is the perfect store of delicious food. We talk about the menus long after they happened because of how good they are. My mom will call me up and we talk menu for days before planning what “the people” will like the most. Lots of heart and thought goes into our food and it shows through.
For the fourth of July dessert, my mom and I were cruising Pinterest and we stumbled upon this beautiful dessert from Skinny Taste. It was a total hit! Berries, angel food cake, creamy goodness.. what is not to love?! It makes for a stunning presentation and will be sure to get a lot of compliments!
recipe slightly adapted from: Skinny Taste
10 oz. angel food cake, cut into 1-inch cubes
2 pintes strawberries, sliced
2 pints blueberries
6 Tbsp. sweetened condensed milk
1 1/2 cups cold water
1 pkg. white chocolate instant pudding mix
12 oz. cool whip, thawed
1 tsp. Almond extract
In a large bowl, whisk the condensed milk and water. Add in the pudding mix and almond extract and whisk for an additional for 2 minutes. Let stand for 2 minutes or until soft-set. Once set, fold in the whipped topping until evenly combined (no streaks).
Arrange half of the cake in the bottom of a 14-cup trifle dish. Sprinkle a layer of blueberries evenly over the cake. evenly with a layer of blueberries. Next, pour half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Repeat layers. Top with the remaining strawberries and blueberries, arranging them in a pretty pattern. Cover and refrigerate at least one 1 hour.