Patriotic Trifle
Author: Nikki
An easy and delicious fruit trifle that everyone is sure to love!
  • 10 oz. angel food cake, cut into 1-inch cubes
  • 2 pints strawberries, sliced
  • 2 pints blueberries
Cream Filling
  • 6 Tbsp. sweetened condensed milk
  • 1½ cups cold water
  • 1 pkg. white chocolate instant pudding mix, dry
  • 12 oz. cool whip, thawed (sweetened whipped cream is easily switched out for the cool whip if desired)
  • 1 tsp. Almond extract
  1. In a large bowl, whisk the condensed milk and water. Add in the dry pudding mix and almond extract and whisk for an additional for 2 minutes, or until it thickens. Let the filling sit for a couple minutes. Once it has thickened, fold in the whipped topping until evenly combined and uniform in color and appearance.
  2. Arrange half of the cake cubes in the bottom of a 14-cup trifle dish. Sprinkle a layer of blueberries evenly over the cake cubes. 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.
Recipe by Chef in Training at