Red, Blue and White Trifle
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 sugar-free white chocolate instant pudding mix
12 oz fat-free frozen whipped topping, thawed
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 (try piping 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 one hour
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