lb berries (you could probably use stone fruit too, here’s what I use)
1
lb fresh strawberries, sliced
16
ozs bag frozen mixed berries
strawberry fruit glaze (sold in any grocery store next to the fresh berries)
if you have a trifle bowl thats best but any bowl will large glass sides work
Directions
1.
For the Cream: 1. Beat cold whipping cream on the highest speed for about 3 minutes or until fluffy and stiff peaks form. Refrigerate until ready to use.
2.
Whisk 1 cup milk together with instant pudding until well blended, then whisk in 1 can refrigerated condensed milk until smooth. Gently fold in the whipped cream and refrigerate until ready to use.
3.
Assembly: Chop your angel food cake into 1? cubes and place 1/3 of them into the bottom of your Trifle Bowl.
4.
Add 1/3 of your cream and spread around somewhat evenly (it doesn’t have to be perfect!)
5.
Add 1/4 of your fresh/frozen fruit.
6.
Spread a thin layer of glaze over the fruit.
7.
Repeat steps 1-4 until you have 3 layers of cake.
8.
Arrange your remaining fruit over the top of your cake (you’ll have the most fruit for the top to make it look nice) and brush a thin layer of glaze over the fruit (p.s. the glaze can be omitted all-together if you are serving the cake the same day, but it preserves and keeps your fruit pretty if you want to serve it the next day.
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By
Devine
