Description

This elegant red, white, and blue trifle combines airy angel food cake with silky white chocolate pudding and fresh summer berries. Beautifully layered in a glass bowl, it serves as a stunning and effortless centerpiece for any festive gathering.

Ingredients

1 prepared angel food cake, cut into 1-inch cubes
2 packages (3.3 ounces each) instant white chocolate pudding mix
4 cups cold whole milk
2 pounds fresh strawberries, sliced
1 pint fresh blueberries
2 containers (8 ounces each) whipped topping, thawed

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Instructions

In a large bowl, whisk the instant white chocolate pudding with cold whole milk until smooth and thickened, then refrigerate for 10 minutes to set.
Place a single layer of angel food cake cubes in the bottom of a large, clear trifle bowl.
Spread half of the chilled white chocolate pudding over the cake layer, using an offset spatula to push it to the edges of the glass.
Arrange a ring of strawberry slices against the glass, then fill the center with more strawberry slices and a layer of blueberries.
Spread one full container of the thawed whipped topping over the berry layer.
Repeat the process with the remaining cake cubes, pudding, and berries, keeping the layers even and clean.
Top with the second container of whipped topping, smoothing it into soft peaks, and garnish with reserved berries before refrigerating for at least one hour.

Notes

For the cleanest presentation, use a long-handled spoon to place the pudding and whipped topping into the center of the bowl and gently spread outward to avoid smearing the fruit. Ensuring the berries are completely dry after washing is the secret to keeping the angel food cake light and preventing the layers from bleeding into one another.

Prep Time: 20 mins
Cook Time: 0 mins
Category: Dessert
Method: Layering
Cuisine: American