354 comments
16 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 1/2 cups cold water
1 package white chocolate or vanilla instant pudding mix
12 oz frozen whipped topping, thawed
Directions:
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.
Submitted by Laure from California
by PEYOTECOYOTE
February 04, 2013
ty
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by AZACOB
August 05, 2012
by BOOBEAT1984
June 13, 2012
by ABRILLUV
May 28, 2012
by SCHEEPY
May 26, 2012
by 92651
May 25, 2012
This almost looks to pretty to eat. I guess I could close my eyes and dig in though.
by CODYB
May 25, 2012
How deliciously patriotic! I can't wait to try this! Thank You!
by DRAGONFAIRY2
May 25, 2012
my grand mother used to make this all the time. This recipe brings back memories now that I am a great grandmother
by LISAJOS
May 25, 2012
This wowed me! beautiful, delicious, a real crowd pleaser. ty
by CHRISUSA46
May 25, 2012
have never understood the meaning of "trifle" as applied to food; this sounds "complex!" thanks.
by FAMJR
May 26, 2012
a trifle of this, a trifle of that
good way to use up pieces of pound cake & fruit
good way to use up pieces of pound cake & fruit
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