Strawberry Trifle

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About a month ago (I can't believe how quickly time flies!) some of my bridesmaids and my mom came over to help me to do some last minute things for the wedding. You know...put the programs together, tie the guest itineraries, go to the pool, drink wine and eat lots of food. Things that are completely normal before a wedding.

Anyways, I couldn't have them all come over to help me without feeding them, so I bought a spread of chips and dips and crackers and cheeses and pepperoni. An hour or so before they were expected to be over, I realized I didn't have anything sweet. No way I can have five girls at my house and not have anything sweet. Who am I kidding?

I rushed over to the grocery store and picked up a few ingredients with the hopes I could turn it into something fabulous. And something fabulous it was! Trifles are so easy and fun because you can really layer anything and it will taste delicious. This particular trifle I decided to make was super healthy (angel food cake is fat-free!) and was really refreshing on a hot June day. It was a perfect compliment to all the savory foods I had lined up across the table as well. Everyone really enjoyed this and I hope you do, too!

Printable Recipe

Ingredients

• 1 (8-oz.) tub frozen lite cool whip, thawed
• 2 cups sugar-free vanilla pudding
• 2 (16 oz.) packages fresh strawberries
• 1 container (1 pint) fresh blueberries
• 2 tbsp. sugar
• 1 large pre-made angel food cake

In a large bowl, combine the cool whip and vanilla pudding.

Cut up the angel food cake into small bite-size pieces.

Remove the stems from the strawberries and cut into slices. Mix the strawberries with the sugar.

Place half of the cake in a 3-quart trifle bowl. Line half of the strawberries around the side of the bowl and over the cake. Top with a handful of blueberries. Spoon half of the pudding mixture over top of the fruit. Repeat layers one time. Top with blueberries for decoration.

Keep refrigerated until ready to serve.

Source: SK Original