Monday, June 18, 2018

Red, White and Blue Trifle

Red, White and Blue Trifle
adapted from Skinny Taste

photo credit Skinny Taste

I made this recipe probably 4-5 years ago for a family gathering and just have never had a chance to make it again.  Gathering with family on Father's Day made me want to make some light and yummy for dessert and I came across this recipe that fit that bill!  Besides being super tasty, it is easy when you buy a premade Angel Food Cake!  I'm thankful I pulled this recipe out because there are a few other events coming up this summer that I will use it for as well including the annual church 4th of July Picnic! 


  • 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 small package white chocolate or cheesecake instant pudding mix
  • 12 oz frozen whipped topping, thawed 


  1. Whisk the condensed milk and water in a bowl.
  2. Whisk in the pudding mix for 2 minutes.
  3. Let stand for 2 minutes or until soft-set; fold in the whipped topping.
  4. Arrange half of the cake in the bottom of a 14-cup trifle dish.
  5. Sprinkle evenly with a layer of blueberries.
  6. Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic bag and cut the corner off).
  7. Top with a layer of strawberries.
  8. Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture.
  9. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern.
  10. Cover and refrigerate at least one 1 hour.