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:


  • 10 oz angel food cakecut into 1-inch cubes*
  •  2 pints strawberriessliced
  •  2 pints blueberries

For the cream filling:

  •  6 tbsp fat-free sweetened condensed milkI used Borden Eagle
  •  1 1/2 cups cold water
  •  1 1-ounce package white chocolate or cheesecake instant pudding mixfat-free, sugar-free
  •  12 ounces frozen whipped toppingthawed


  • 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.


For more information about the recipe, visit: https://www.skinnytaste.com/red-white-and-blueberry-trifle/

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