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A heavenly mixed berry trifle made with summer fresh blueberries, strawberries, white chocolate pudding, angle foods cake and whipped cream.
Yield: 14 servings
4.88 from 25 votes

Red, White and Blueberry Trifle

Prep Time: 15 mins
Cook Time: 0 mins
Total Time: 1 hr 15 mins
Course: Dessert
Cuisine: American
A heavenly mixed berry trifle made with summer fresh blueberries, strawberries, white chocolate pudding, angle foods cake and whipped cream.

Ingredients

  • 10 oz angel food cake (cut into 1-inch cubes*)
  • 2 pints strawberries (sliced)
  • 2 pints blueberries

For the cream filling:

  • 6 tbsp fat-free sweetened condensed milk (I used Borden Eagle)
  • 1 1/2 cups cold water
  • 1 package white chocolate or cheesecake instant pudding mix
  • 12 oz frozen whipped topping (thawed (I like TruWhip))

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.

Video

Notes

*I only used 10 oz of a 16 oz cake.

Nutrition

Serving: 1cup, Calories: 169kcal, Carbohydrates: 38g, Protein: 2.5g, Fat: 0.5g, Sodium: 103mg, Fiber: 3g, Sugar: 16.5g
WW Points Plus: 4