Description
A refreshing dessert made with layers of angel food cake, cold pudding, whipped cream, and fresh berries.
Ingredients
- 1 (16 ounce) angel food cake, cubed
- 3 cups strawberries, hulled and sliced (about 1 lb)
- 2 cups blueberries
- 2 cups raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 (3.4 ounce) package instant vanilla pudding mix
- 2 cups cold milk
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1/4 cup seedless strawberry jam (optional)
- Fresh mint leaves for garnish (optional)
Instructions
- Prep the fruit: hull and slice the strawberries. Toss all berries with 1/4 cup sugar and 1 tablespoon lemon juice in a bowl. Let sit for 15-30 minutes.
- Make the pudding: whisk instant vanilla pudding mix with 2 cups cold milk for about 2 minutes until thick. Chill while preparing next steps.
- Whip the cream: beat 2 cups heavy whipping cream with 1/4 cup powdered sugar and 1 teaspoon vanilla until soft to medium stiff peaks form.
- Optional jam drizzle: warm 1/4 cup seedless strawberry jam in the microwave or on the stove to make it pourable.
- Cube the cake: cut the angel food cake into bite-sized cubes.
- Build the first layer: place a layer of cake cubes in a trifle bowl, add pudding, and a handful of berries with their juices.
- Repeat layering: add more layers of cake, pudding, and berries until you reach the desired height.
- Finish and garnish: top with remaining whipped cream and garnish with berries and mint leaves.
- Chill and serve: cover and chill for at least 2 hours or overnight.
Notes
Use ripe but firm berries for best results. Keep layers even for a neat appearance.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American