What better way to celebrate the 4th than with a patriotic trifle!
This impressive and beautiful dessert is surprisingly easy to create.
Layers of shortcake, blueberries, a mixture of whipped cream and sweetened condensed milk and strawberries.
Ingredients:
- 10 oz angel food cake, cut into 1-inch cubes
- 2lbs strawberries, sliced
- 2 pints blueberries
- 7 tbsp sweetened condensed milk
- 1 1/2 cups cold water
- 1 package white chocolate instant pudding mix
- 12 oz frozen whipped topping, thawed
Mix the condensed milk and water in a bowl. Add the pudding mix and whisk for 2 minutes. Let stand for for about 2 minutes until soft-set. Fold in the whipped topping.
Arrange half of the cake cubs in the bottom of a 14-cup trifle dish. Add an even layer of blueberries on top. Carefully spoon half of the cream mixture over the blueberries and gently spread. Add a layer of strawberries. Repeat with cake cubes, blueberries and cream mixture. Carefully arrange the remaining strawberries and blueberries in a pretty pattern. Refrigerate at least one 1 hour.
