Description

This stunning no-bake dessert layers light angel food cake with creamy white chocolate pudding and a bounty of fresh summer berries. It’s a festive, easy-to-assemble centerpiece that perfectly captures the flavors of the 4th of July.

Ingredients

32 ounces fresh strawberries, hulled and sliced
18 ounces fresh blueberries
14 ounces store-bought angel food cake, cut into 1-inch cubes
2 (3.4-ounce) boxes instant white chocolate pudding mix
4 cups cold whole milk
2 (8-ounce) containers whipped topping, thawed

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Instructions

In a large bowl, whisk the instant white chocolate pudding mix with the cold whole milk until it starts to thicken; refrigerate until set.
Place a layer of angel food cake cubes in the bottom of a 3.25-quart trifle bowl.
Spoon half of the chilled white chocolate pudding over the cake layer.
Arrange sliced strawberries upright against the glass, then fill the center with the remaining sliced strawberries.
Scatter half of the blueberries over the strawberry layer.
Spread one 8-ounce container of whipped topping over the berries.
Repeat the layers with the remaining cake, pudding, strawberries, and blueberries.
Top with the final container of whipped topping and garnish with extra berries.
Chill for at least 1 hour before serving.

Notes

To keep the layers distinct and prevent sogginess, ensure the washed berries are patted completely dry with paper towels. For the best flavor, let the trifle rest in the refrigerator for 3 to 4 hours so the cake can absorb the pudding and fruit juices without losing its shape.

Prep Time: 25 mins
Cook Time: 0 mins
Category: Dessert
Method: Assembly
Cuisine: American