Every year on July 4th, we have some sort of strawberry and blueberry dessert…because it looks all patriotic and stuff :). This year, I took angel food cake from my grocery store’s bakery and turned our annual treat into a trifle.
Burgers, swimming, fireworks, watermelon and this dessert are all you need on your Fourth.
1 large (5 oz) instant vanilla pudding
1 can sweetened condensed milk
1/2 cup water
1 large (12 oz) Cool Whip, thawed
1 (8 oz) container of Sour Cream
1 angel food cake, cut into big pieces
About 2 cups of fresh strawberries, sliced
About one cup of blueberries
In a large bowl, combine pudding, milk and water with a whisk. Refrigerate this mixture 5 minutes.
Remove from fridge and stir in Cool Whip and sour cream until smooth.
In a large trifle dish (or individual dishes), layer angel food cake across the bottom, add a layer of strawberry slices and a few blueberries over the cake then add 1/3 of your pudding mixture. Repeat 3 times.
Finish off with a few more strawberries and blueberries on top to garnish.
Refrigerate at least 4 hours up to 2 days before serving.
This recipe serves 10 to 12 adults.
So festive and so delicious! Plus really, really easy too :).