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Berry Trifle Recipe

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Red, white and blue summer sensational dessert.
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Servings:
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Ingredients
  • 1 box angel food cake mix
  • 1 package (4.6 oz.) vanilla instant pudding and pie filling
  • 5 packages (6 oz.) blueberries
  • 5 packages (6 oz.) raspberries
  • 8 ounces non dairy whipped topping
  • 1 package (2.3 oz) raspberry or strawberry gelatin - prepared with water but not gelled or set
  • mint and berries for garnish - optional
Container: large trifle or glass bowl, two medium bowl, angle food cake pan
Directions
PREP
15 mins
COOK
20 mins
READY IN
1.25 hrs
  • Bake cake according to package directions.
  • When cooled, place on a platter and poke holes all over the top with a skewer.
  • Pour prepared gelatin over the top, approximately 1 cup. The rest can be refrigerated.
  • Cut or tear the cake into cubes, set aside.
  • Prepare instant pudding according to package directions.
  • Cool in the refrigerator.
  • In a trifle bowl or large glass serving bowl, place a layer of the cake in the bottom and slightly up the sides.
  • Then spoon a layer of pudding over the cake, then a layer of raspberries and blueberries.
  • Repeat the layers three times.
  • Top all with non dairy whipped topping and garnish with berries and mint if desired.
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