A festive dessert featuring layers of angel food cake, vanilla pudding, whipped cream, and fresh berries.
Prep Time30 minutesmins
Total Time30 minutesmins
Course: Dessert
Cuisine: American
Keyword: Easy, Patriotic
Servings: 8servings
Calories: 250kcal
Equipment
Trifle Bowl
Mixing Bowl
Ingredients
Ingredients
1largeAngel food cakeCut into 1-inch cubes
2cupsFresh strawberriesHulled and sliced
1cupFresh blueberries
1cupFresh raspberries
2cupsVanilla puddingHomemade or instant mix
2cupsWhipped creamStore-bought or freshly whipped
Food coloringOptional, for enhancing color
Fresh mint leavesFor garnish
Instructions
Cube the angel food cake into bite-size pieces. Wash and dry all berries, then slice strawberries. Prepare the vanilla pudding according to package or recipe instructions. Whip the cream if making homemade.
In a large clear trifle bowl or glass dish, start with a layer of cake cubes. Next, spoon on a layer of vanilla pudding, spreading it evenly.
Scatter half the strawberries, blueberries, and raspberries over the pudding. Try to spread them evenly for colorful contrast.
Top with a generous layer of whipped cream, smoothing it over the berries.
Continue with another layer each of cake, pudding, the remaining berries, and whipped cream.
Optionally add a few drops of food coloring to the whipped cream. Decorate the top with arranged berries and fresh mint leaves.
Cover the trifle and refrigerate for at least 1 hour before serving to allow the flavors to blend.
Spoon generous servings into bowls or cups and enjoy!
Notes
Best served fresh but can be stored in the refrigerator for up to two days. Cover tightly to prevent drying out.