Summer Berry Trifle

• servings: 18 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

2 boxes vanilla flavored pudding mix (3.4 ounces each)

4 cups cold milk (any type, 1% cow's milk was used here)

2 cups heavy whipping cream

½ cup powdered sugar

1 teaspoon vanilla extract

12 ounce angel food cake (cut into 1 inch pieces)

1 cup chopped fresh strawberries

1 cup fresh blueberries

1 cup fresh raspberries / blackberries (optional)

Extra berries for topping

Mint spring for topping (optional)

Directions

Make the pudding. Add the pudding mix along with the milk to a medium size mixing bowl and mix until it is smooth and creamy. Set aside.

Make the homemade whipped cream (or you can use store-bought) - To make it homemade, put the bowl of a stand mixer into the refrigerator for 20-30 minutes (or a glass mixing bowl). Add the whipping cream, powdered sugar and vanilla to the chilled bowl and attach it to the stand mixer (if using). Use the whisk attachment or hand beater and mix on low speed until it starts to get fluffy and thicker, increase the speed to medium speed and whisk for 60-90 seconds. You may need to scrape the side of the bowl halfway through and then continue mixing until stiff peaks form.

Assemble the berry trifle. Place a little bit of the whipped cream into the bottom of a trifle bowl. Top with half of the cubed angel food cake in an even layer. You want to place the cake along the edges of the bowl and then fill the center so it looks beautiful. Then spoon half of the prepared vanilla pudding over the cake and top with half of the berries in an even layer. Spread half of the whipped cream over the berries in an even layer as well and repeat. Finish the trifle off with extra berries on top of the whipped cream and a few sprigs of mint for even more color. Cover and chill for 30 minutes.

Serve cold.

Nutrition

• Calories: 227 kcal
• Total Fat: 10 g
• Saturated Fat: 6 g
• Cholesterol: 39 mg
• Sodium: 198 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 1 g
• Total Sugars: 22 g
• Protein: 4 g