Ingredients
- 2 cups (1 pint) Heavy Whipping Cream, very cold
- 2 (12 oz) angel food cake blocks (I purchased mine at Fred Meyer; $3 each)
- 1 cup cold milk (any kind, but I used whole milk)
- 5.1 oz package instant vanilla pudding
- 14 oz can sweetened condensed milk, refrigerated
- 2 lbs berries (you could probably use stone fruit too, here's what I used):
- - 1 lb fresh strawberries, sliced
- - 16 oz bag frozen mixed berries
- Strawberry Fruit Glaze (sold in any grocery store next to the fresh berries)
Instructions
- Beat cold whipping cream on the highest speed for about 3 minutes or until fluffy and stiff peaks form. Refrigerate until ready to use.
- Whisk 1 cup milk together with instant pudding until well blended, then whisk in 1 can refrigerated condensed milk until smooth. Gently fold in the whipped cream and refrigerate until ready to use.
- Chop your angel food cake into 1" cubes and place ⅓ of them into the bottom of your trifle bowl.
- Add ⅓ of your cream and spread around somewhat evenly (it doesn't have to be perfect!)
- Add ¼ of your fresh/frozen fruit. I thought it looked pretty to put the strawberries around around on the walls of the bowl, but you can do it any way you want to.
- Spread a thin layer of glaze over the fruit.
- Repeat steps 1-4 until you have 3 layers of cake.
- Arrange your remaining fruit over the top of your cake (you'll have the most fruit for the top since you'll probably want to make it look extra fancy) and brush a thin layer of glaze over the fruit .
