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Ingredients
Scale
- 6.8 ounces instant white chocolate pudding (two 3.4-ounce containers, Jello brand recommended)
- 4 cups cold whole milk
- 14 ounces store-bought angel food cake, cut into 1-inch cubes
- 16 ounces thawed whipped topping (two 8-ounce containers)
- 32 ounces fresh strawberries (washed, stems removed, sliced, and patted dry)
- 18 ounces fresh blueberries (washed and dried)
Instructions
- Prepare pudding mix with cold milk according to package instructions and chill until set.
- Layer cake cubes in a trifle bowl.
- Add half of the pudding over the cake cubes.
- Arrange sliced strawberries along the edges and on top of pudding.
- Sprinkle blueberries over strawberries.
- Spread whipped topping over blueberries to seal layers.
- Repeat layers with remaining ingredients.
- Refrigerate for at least 1 hour before serving.
Notes
Use the freshest fruits for better flavor and presentation.
Ensure pudding is chilled properly for the right consistency.
Consider chilling the bowl before assembling for extra coldness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 2
- Protein: 3
- Cholesterol: 30