Total time: 30 mins + chilling
Yield: 16-20 servings
You can be extra confident this year when you volunteer to bring dessert for your family Memorial Day or Fourth of July party, because this trifle recipe will pretty much guarantee your popularity. Light and fruity, it’s perfect for summer! It’s easy to make and it’s definitely easy to eat!
1 package of strawberry gelatin (3 ounces)
2 cups of boiling water
1 cup of cold water
2 cups of cold milk
2 packages of instant vanilla pudding mix (3.4 ounces each)
1 carton (8 ounces) of frozen whipped topping, thawed and divided
1 pint of frozen blueberries
1 quart of fresh strawberries, quartered
1 prepared angel food cake (8-10 ounces), cut into 1-inch cubes
1) In two small bowls, combine each gelatin flavor with 1 cup of boiling water. Stir 1/2 cup of cold water into each bowl. Pour each bowl into an ungreased 9-inch square pan. Refrigerate for 1 hour or until set.
2) In a large bowl, whisk the milk and pudding mixes for about 2 minutes. Let it set for about 2 minutes or until soft-set. Fold in 2 cups of whipped topping.
3) Set aside 1/4 cup blueberries and 1/2 cup strawberries for the garnish. Cut the gelatin into 1-inch cubes. In a 3-quart trifle bowl or serving dish, layer the strawberry gelatin, half of the cake cubes, the remaining blueberries and half of the pudding mixture.
4) Top it with blue gelatin, the remaining cake cubes, strawberries, and the pudding mixture. Garnish it with reserved berries and the remaining whipped topping. Your trifle can be served immediately.
Enjoy your dessert and happy Fourth of July!