Ingredients:

  • 1 lb angel food cake, cut into 1-inch cubes
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 2 cups cold whole milk
  • 1 container (8 oz) whipped topping, thawed
  • 1/2 cup powdered sugar
  • 2 cups fresh strawberries, hulled and sliced
  • 2 cups fresh blueberries, rinsed and dried

Instructions:

  1. Cube the angel food cake into uniform 1-inch pieces.
  2. In a large mixing bowl, whisk together the instant pudding mix and cold milk for about 2 minutes until it starts to thicken.
  3. Using a rubber spatula, gently fold in the thawed whipped topping and powdered sugar until a velvety, cloud-like consistency is achieved.
  4. Arrange a thick layer of cake cubes at the bottom of a large glass trifle bowl.
  5. Scatter a generous layer of sliced strawberries over the cake.
  6. Spoon half of the pudding mixture over the berries, smoothing the top with a spatula.
  7. Add a dense layer of blueberries.
  8. Repeat the sequence (cake, strawberries, pudding, blueberries) until all ingredients are used.
  9. Chill the trifle in the refrigerator for 2 hours to allow flavors to fuse and the cream to firm up.