Red, White and Blueberry Trifle

Make a festive Red, White and Blueberry Trifle: layers of angel food cake, berries, and creamy filling for easy entertaining.

Ingredients

• 10 oz angel food cake (cut into 1-inch cubes*)
• 2 pints strawberries (sliced)
• 2 pints blueberries
• 6 tbsp fat-free sweetened condensed milk (I used Borden Eagle)
• 1 1/2 cups cold water
• 1 1-ounce package white chocolate or cheesecake instant pudding mix (fat-free, sugar-free)
• 12 ounces frozen whipped topping (thawed (I like TruWhip))

Instructions

Step 1: Make the Cream Filling

Whisk the fat-free sweetened condensed milk with cold water in a medium mixing bowl until completely smooth and glossy. Add the white chocolate/cheesecake instant pudding mix and whisk briskly for about two minutes until the mixture becomes noticeably thickened and velvet-smooth; let it rest two minutes to reach a soft-set custard stage. Gently fold the thawed frozen whipped topping into the pudding base with a spatula until airy, uniform, and pipeable—soft peaks that hold shape but still look pillowy and light. The final filling should read as dense-silky, slightly glossy, and easy to pipe or spread.

Step 2: Assemble the Trifle Layers

Arrange half of the 1-inch angel food cake cubes in the bottom of a clear 14-cup trifle dish in an even single layer so the cubes sit snugly and create a stable base. Sprinkle an even layer of blueberries over the cake so their dark blue jewels nestle into the gaps. Using a piping bag with the corner snipped (or a spatula), distribute half of the cream filling across the berries in an even, gentle layer—aim for smooth peaks and soft ridges rather than perfectly flat. Top the cream with a full, single layer of sliced strawberries, then repeat: remaining cake cubes, another scatter of blueberries, and the remaining cream spread or piped carefully to create light texture and visible layering.

Step 3: Finish, Chill, and Present

Arrange the remaining strawberries and blueberries on top in a pretty pattern—cluster glossy blueberries across the center, crown with a single whole strawberry for a focal point—so the top reads vibrant red and blue against the creamy white. Cover and refrigerate the completed trifle at least one hour to let the layers relax and set; chilling smooths the cream, the cake absorbs a whisper of fruit essence, and the mosaic at the side of the glass becomes beautifully distinct. When serving, bring the covered trifle to the table on the Luna Pearl granite, alongside two cool silver spoons and soft turquoise and red napkins for a festive touch.

Notes

• Make the cream filling up to a day ahead to save time on assembly.
• Fold the whipped topping gently to keep the filling airy.
• Use ripe, firm berries for the best texture and color.
• For a richer trifle, substitute full-fat condensed milk and whipped cream.
• Avoid freezing the assembled trifle as the texture will degrade.