We enjoy gathering for the long weekend! We made a delicious recipe called “Red, White, and Blueberry Trifle,” and the Limback kids taste-tested to see if it was kid-approved. They gave it a triple thumbs up!
If you’d like to make this for your next get-together, here’s what you’ll need and how to make it:
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 1-ounce package white chocolate or cheesecake instant pudding mix, fat-free, sugar-free
- 12 ounces frozen whipped topping, thawed
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 (I piped it using a plastic bag and cut the corner off).
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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.
For more information about the recipe, visit: https://www.skinnytaste.com/red-white-and-blueberry-trifle/
