How To Make Angel Cake and Blueberry Trifle
Soft and fluffy angel cake serves as the crust for this blueberry trifle topped with whipped cream mixed with condensed milk at blueberries at strawberries.
Serves:
Ingredients
- 10ozangel food cake,cut into 1-inch cubes
- 2pintsstrawberries,sliced
- 2pintsblueberries
For the Cream Filling:
- 6tbspfat-free sweetened condensed milk,I used Borden Eagle
- 1cups cold water
- 4ozwhite chocolate or cheesecake instant pudding mix,(1 pkg)
- 12ozfrozen whipped topping,thawed, I like TruWhip
Instructions
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Whisk the condensed milk and water in a bowl.
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Whisk in the pudding mix for 2 minutes.
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Let stand for 2 minutes or until soft-set; fold in the whipped topping.
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Arrange half of the cake in the bottom of a 14-cup trifle dish.
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Sprinkle evenly with a layer of blueberries.
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Spread half of the cream mixture over the blueberries and gently spread.
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Top with a layer of strawberries.
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Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture.
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Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern.
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Cover and refrigerate at least one 1 hour.
Nutrition
- Calories: 211.93kcal
- Fat: 6.61g
- Saturated Fat: 3.89g
- Monounsaturated Fat: 1.82g
- Polyunsaturated Fat: 0.44g
- Carbohydrates: 36.76g
- Fiber: 2.34g
- Sugar: 20.63g
- Protein: 3.27g
- Cholesterol: 21.25mg
- Sodium: 282.34mg
- Calcium: 88.32mg
- Potassium: 196.48mg
- Iron: 0.46mg
- Vitamin A: 53.60µg
- Vitamin C: 34.30mg
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