Friday, May 23, 2014

Red, White and Blue Berry Trifle

· 1 angel food cake, cut into cubes
· 1 (3.4 ounce) box instant vanilla pudding mix
· 2 cups cold milk
· 8 ounces cream cheese, at room temperature
· 1 cup powdered sugar
· 8 ounces Cool Whip
· 2 pints blue berries, rinsed
· 2 pints strawberries, rinsed, hulled and sliced

1. Prepare the cake and set aside.
2. In a small bowl, combine the vanilla pudding mix with the milk and whisk for two minutes; set aside.
3. In a large bowl, beat the cream cheese on medium speed until smooth and creamy, 2 to 3 minutes. Reduce the speed to low and gradually add the powdered sugar. Once all of the sugar is incorporated, increase the speed to medium and beat for 1 minute, or until thoroughly combined and smooth.
4. Add the prepared pudding to the cream cheese mixture and gently stir with a spatula until completely combined. Add the Cool Whip and fold it into the mixture until completely incorporated.
5. To assemble the trifle, alternate layers of cake, blueberries, the pudding mixture, strawberries until you get to the top. Add the final layer of pudding mixture, then arrange the remaining strawberries and blueberries in a decorative pattern.
6. Serve immediately or cover and refrigerate until ready to serve. The trifle is best served within 24 hours of making it.

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