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Red, White and Blueberry Trifle

4.97 from 63 votes

A heavenly mixed berry trifle made with summer fresh blueberries, strawberries, white chocolate pudding, angel foods cake and whipped cream.

Prep Time: 15

Cook Time: 0

Total Time: 1 15

Yield: 16 servings

Course: Dessert

Cuisine: American

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 (I like TruWhip))

Instructions

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.

Video

Notes

*I only used 10 oz of a 16 oz cake.

Nutrition

Serving: 1scant cup (7/8ths), Calories: 158kcal, Carbohydrates: 28.5g, Protein: 2.5g, Fat: 5.5g, Saturated Fat: 4.5g, Sodium: 143.5mg, Fiber: 2g, Sugar: 15.5g

- WW Points: 7

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