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Red, White and Blueberry Trifle
4.96
from
46
votes
A heavenly mixed berry trifle made with summer fresh blueberries, strawberries, white chocolate pudding, angel foods cake and whipped cream.
Prep Time:
15
minutes
mins
Cook Time:
0
minutes
mins
Total Time:
1
hour
hr
15
minutes
mins
Yield:
16
servings
Course:
Dessert
Cuisine:
American
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
1-ounce
package white chocolate or cheesecake instant pudding mix
(fat-free, sugar-free)
12
ounces
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:
1
scant cup (7/8ths)
,
Calories:
158
kcal
,
Carbohydrates:
28.5
g
,
Protein:
2.5
g
,
Fat:
5.5
g
,
Saturated Fat:
4.5
g
,
Sodium:
143.5
mg
,
Fiber:
2
g
,
Sugar:
15.5
g
- WW Points:
7