This is the desert you’ve been looking for to end the summer and kick off fall. It’s fluffy, light and delicious. I made this for some friends who all said they were too full for dessert but would try “just a little bit”. They all devoured it and one of them went back for seconds!
Heres what you will need to make the cake:
- 12 oz. Angel food cake(baked & cut into 1″ squares)
- 1 pint Strawberries, sliced
- 2 pints Blueberries
- 1 pint Raspberries
For the cream filling:
- 6 tbsp Fat free sweetened condensed milk
- 1 1/2 cups Cold water
- 1 – 4oz. pkg White chocolate instant pudding mix
- 12 oz. Lite frozen whipped topping, thawed
Whisk the condensed milk with the water in a medium bowl. Add the pudding mix and whisk again for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping.
Arrange half of the cake cubes in the bottom of a 14 cup trifle bowl (or 14 cup glass bowl). Add some of the blueberries in an even layer. Spread half of the cream mixture over the blueberries and spread gently (you could pipe it in using a Ziploc bag with the corner cut out). Add a layer of strawberries and raspberries. Layer the rest of the cake cubes on top. Top with the remaining cream mixture. Finish with remaining strawberries, blueberries and raspberries. Cover and refrigerate at least one hour.
Makes 14 servings