Berry trifle with angel food cake
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Angel food cake, a sweet vanilla cream and fresh berries layered for a crowd-size trifle.
Ingredients
- 2 cups (1 pint) heavy whipping cream very cold
- 2 12 oz angel food cake blocks
- 1 cup cold milk any kind
- 5.1 oz package instant vanilla pudding
- 14 oz can sweetened condensed milk refrigerated
- 2 lbs berries
- Strawberry fruit glaze (store-bought, sold near the fresh berries)
Equipment
- mixing bowl
- hand mixer
Directions
- Beat the cold cream on the highest speed for about 3 minutes, until stiff peaks form, then refrigerate.
- Whisk the milk and pudding mix until blended, then whisk in the condensed milk until smooth. Gently fold in the whipped cream and refrigerate.
- Cut the cake into 1-inch cubes and put one-third of them in the bowl.
- Spread one-third of the cream over the cake.
- Add one-quarter of the fruit; strawberries can go around the sides.
- Spread a thin layer of glaze over the fruit.
- Repeat steps 3–6 until you have three cake layers.
- Finish with the rest of the fruit and brush on a thin layer of glaze.
Notes
Refrigerate. Prep 30 min.
Nutrition
Serving: 237g | Calories: 488kcal | Carbohydrates: 75g | Protein: 8.3g | Fat: 19g | Saturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 58mg | Sodium: 656mg | Potassium: 300mg | Fiber: 2.7g | Sugar: 39g | Vitamin A: 745IU | Vitamin C: 8.4mg | Calcium: 229mg | Iron: 0.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for 12 servings; heavy whipping cream counted as heavy cream, cold milk counted as whole milk, instant vanilla pudding counted as instant pudding mix (dry, one box 96 g), berries counted as blueberries (as mixed berries). Brands and portions vary, so use it only as an approximation.