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Mixed Berry and Angel Food Trifle

Mixed Berry and Angel Food Trifle Recipe
This Angel Food Berry Trifle is a no-bake cake and takes very little effort. I literally spent 30-40 minutes putting it together and I was taking pictures. You could probably get it done in 30 minutes, but do let me know if you beat me and set any new records.
You can even use frozen berries for this cake when they are out of season and too expensive otherwise (heck, that’s what I did and no one knew the difference!). The flavors just zing and pop and wisp your taste buds; it’s basically amazing.
How can’t go wrong with angel food cake, loads of berries and cream. It was a smart move to take this to our worship team meeting rather than run the risk of eating it all at home; yeah it’s that good! My fellow worship team members agreed. It took 6 girls and 5 minutes to eat 3/4 of this beauty.

Ingredients for Berry Trifle:
  • 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, partially thawed in the refrigerator
  • Strawberry Fruit Glaze (sold in any grocery store next to the fresh berries)
What you’ll need for Berry Trifle:
A Trifle Bowl, or any bowl that has tall, clear glass sides
How to Make this Easy Berry Trifle:
For the Cream:

1. Using electric mixer, beat cold whipping cream on the highest speed for about 3 minutes or until fluffy and stiff peaks form. Refrigerate until ready to use.

2. 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.
Assembling Your Berry Trifle:
1. Chop your angel food cake into 1″ cubes and place 1/3 of them into the bottom of your Trifle Bowl.
2. Add 1/3 of your cream and spread around somewhat evenly (it doesn’t have to be perfect!)
3. Add 1/4 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.
4. Spread a thin layer of glaze over the fruit.
5. Repeat steps 1-4 until you have 3 layers of cake.

6. 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 (p.s. the glaze can be omitted all-together if you are serving the cake the same day, but it preserves and keeps your fruit pretty if you want to serve it the next day.
Mixed Berry and Angel Food Trifle Recipe
Prep Time: 30 minutes 
Total Time: 30 minutes
This Angel Food Trifle is a no-bake cake and takes very little effort; done in about 30 minutes! You can even use frozen berries for this cake when they are out of season and too expensive otherwise. The berry glaze is optional if you are serving it the same day but does preserve fruit if you serve it the next day. Ideally, you want to use a Trifle bowl for this recipe.
Author: Natasha of NatashasKitchen.com
Servings: 8 -12

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 partially thawed in the fridge
  • Strawberry Fruit Glaze sold in any grocery store next to the fresh berries
Instructions
For the Cream:
  1. Beat cold whipping cream on the highest speed for about 3 minutes or until fluffy and stiff peaks form. Refrigerate until ready to use.
  2. 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.
Assembling your Cake:
  1. Chop your angel food cake into 1" cubes and place 1/3 of them into the bottom of your trifle bowl.
  2. Add 1/3 of your cream and spread around somewhat evenly (it doesn't have to be perfect!)
  3. Add 1/4 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.
  4. Spread a thin layer of glaze over the fruit.
  5. Repeat steps 1-4 until you have 3 layers of cake.
  6. 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 .



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