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Picnic season is in full swing and to me that means simple light meals and cool, easy desserts. One of my favorite desserts to make and serve during the summer is Strawberry-Blueberry Trifle. My grandma gave me this recipe and it was only known as Strawberry Trifle. I changed it to include blueberries because I love to use them in this. Whether you choose to add them is up to you. And if blueberries aren’t your thing you can add blackberries or raspberries instead. Of course, this dessert is just as delicious with only strawberries. The recipe is written with blueberries but you can omit them or change the fruit completely, based on personal preference.
So what is a ‘trifle’? Trifle is a dessert that comes from England and was traditionally made by layering alcohol-soaked sponge fingers or cake, custard, fruit and cream. It has been modified over the years into something much more simplified. There are still some key components though, cake, fruit, custard and cream. The recipe I’m sharing with you uses angel food cake, pudding instead of custard and strawberries/blueberries. The recipe uses Cool Whip as well but that gets mixed into the pudding and the result is so, so good!
This recipe can be made the day of your gathering or up to a day in advance. I suggest using a large clear glass or plastic dish/bowl to serve your trifle out of. You’ll want to show off all the yummy layers! While it’s not a must for the dessert it is customary for trifles and definitely adds to the wow factor.
You can use full fat, low fat or fat free ingredients and no one will know the difference
I use low fat and/or fat-free ingredients to cut calories from this incredible dessert. You can even substitute sugar-free pudding mix and cool whip, too if you’re looking to make it even a bit healthier. Typically I use fat-free sweetened condensed milk and lite Cool Whip and no one even knows I’m not using the regular versions of these products. And if they don’t ask, don’t tell!
This Strawberry-Blueberry Trifle is so easy to make and assemble. I prefer to use a store-baked angel food cake which works well and saves time. No baking means less mess, too. The hardest part of the recipe, possibly, is remembering to put the Cool Whip in the fridge to thaw, lol. But, seriously, you’ve got to try this trifle!
Strawberry – Blueberry Trifle
- Hand Mixer
- 14 oz sweetened condensed milk regular, light or fat free
- 1 1/2 cup cold water
- 5 oz pkg. instant vanilla pudding
- 16 oz whipped topping regular or lite *Thawed*
- 1 large angel food cake
- 1 qt fresh strawberries
- In a large bowl combine sweetened condensed milk, water and dry pudding mix. Mix well with a hand mixer. Chill while you work on the rest of the recipe.
- Wash your strawberries. Discard the green tops and cut into bite sized chunks. Wash any other fruit you will be using. Set aside.
- Take pudding out of fridge and fold in the whipped topping. You don't have to be real gentle. You may use your mixer if it's easier. Set aside and get ready to assemble the dessert.
- Tear a chunk of cake off and rip it into large pieces. Layer that in the bottom of a glass bowl.
- Sprinkle strawberry chunks and blueberries (if using) over the angel food cake.
- Spoon some of the pudding mixture over the strawberries.
- Repeat these steps again. Cake chunks, fruit then pudding mixture. You will probably end up repeating the layers three times total and should end with the pudding covering the top.
- Garnish with a few additional strawberries and blueberries.
- Keep in the refrigerator until ready to serve.
Easy peasy! And so pretty to look at. But the taste is what’ll have them asking for the recipe. Let me know if you decide to make this trifle and what fruit you chose.