Today’s recipe is an adaptation of one from my high school years. I am not sure whose recipe this actually is. My brother got it from a supervisor he worked for after graduating from college. My mom made this often, without the blueberries, and it was always a favorite in our home. Now, The Well-Fed Family loves it, too. Enjoy.
Patriotic Berry Trifle
- 1 quart strawberries, hulled and sliced
- 1 small container blueberries
- 1 small package vanilla instant pudding mix
- 1 large container coolwhip
- 2 cups milk
- 1 bundt-style Angel Food Cake
- Prepare pudding as directed on package.
- Remove cool whip from freezer and allow to thaw.
- Tear Angel Food Cake into 1-inch cubes
- Combine cool whip and pudding. (Fold cool whip carefully into thickened pudding, being careful not to over-mix.)
- In large bowl, spoon small layer of pudding mixture on bottom of bowl.
- Layer pieces of cake on top of pudding.
- Layer slices of strawberries on top of cake.
- Repeat steps 5-7 until top layer is pudding or bowl is full.
- Decorate top layer of pudding with sliced strawberries and blueberries. Chill in refrigerator until served.
2 stars - Surprise your neighbor
The Well-Fed Daughter (10 months old) - Mommy’s Baby Girl (4 Stars)
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About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
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