Flashback Friday; Red, White & Blue Trifle

Last summer, my mother-in-law and I recreated this trifle for the family. We had such a fun time making it for everyone and had no problem eating it because it was our healthy alternative to the bad we’ve already had prior to dessert. This dessert is a light and simple addition to any Fourth of July gathering you’re having. It’s also a great recipe to get the kids involved in the kitchen!

 

INGREDIENTS

• 1 prepared  angel food cake
• 1 oz box Jell-O Cheesecake Pudding
• 1 cup unsweetened almond milk ( any milk will work just fine)
• 1 – 8 oz container Cool Whip Whipped Topping
• 1 pint fresh blueberries
• 1 pint fresh strawberries, halved

DIRECTIONS

1. Cube prepared angel food cake into 1 inch cube pieces.
2. In a large bowl, whisk Cheesecake pudding with almond milk. Mix for 2 minutes until pudding starts to thicken.
3. Fold in Cool Whip topping into pudding mix and combine well .
4. Store in fridge until ready to assemble.
5. Slice strawberries in half. Set aside.
6. Using a deep bowl / trifle dish start layering all ingredients in the following fashion;  I start with your cake on the bottom layer,  alternate angel food cake cubes, topped with berry mix and pudding mixture. Repeat the latter until you’ve completed the trifle.
7. Decorate the top of your trifle to your heart’s content. I decorated mine with a “4” for the Fourth of July!