This is a recipe that you CAN “trifle” with! A no-bake dessert that’s great for last-minute guests or party invites, it’s delicious as it is colorful!
Strawberry Blueberry Trifle
Yield: approx. 14 servings
10 oz. angel food cake, cut into 1 inch cubes
2 pints strawberries, sliced
2 pints blueberries
For the cream filling:
6 tbsp sweetened condensed milk
1 ½ cups cold water
1 package sugar-free white chocolate instant pudding mix
12 oz. frozen whipped topping, thawed
14-cup trifle dish
In a medium bowl, whisk the condensed milk and water together.
Add the pudding mix to the bowl, whisking for 2 minutes. Once combined, let stand for 2 minutes or until soft-set.
Lightly fold in the whipped topping to the mixture using a spatula, being careful not to overmix.
Arrange half of the cake in the bottom of a 14-cup trifle dish so that the pieces fit tightly together as a single layer, without pressing down on the cake.
Sprinkle cake evenly with a layer of blueberries, then pour half of the cream mixture over the blueberries and gently spread out to cover layer.
Top with a layer of strawberries. Loosely 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 before serving.