Strawberryblueberry Angel Food Cake Trifle

ANGEL FRUIT TRIFLE

Steps:

• Pour the blueberries into a strainer, rinse with water, and shake off excess water. Spread the berries out onto paper towels to dry slightly.
• In a deep, clear glass bowl or trifle bowl, spread a layer of angel food cake chunks. Scatter the cake with chopped strawberries in a thin layer. Sprinkle the strawberries with a layer of blueberries, followed by a layer of chopped peach slices. Sprinkle a few fresh raspberries over the peaches. Dollop a layer of whipped topping, then repeat layers until all cake and fruit has been used. Finish trifle with a layer of whipped topping. Cover the trifle, and refrigerate until chilled, about 1 hour.

STRAWBERRY/BLUEBERRY ANGEL FOOD CAKE TRIFLE

Steps:

• 1. Whisk condensed milk and water in a bowl. Whisk in pudding and mix for 2 minutes. Let stand for 2 minutes or until soft set. Fold in the whipped topping
• 2. Arrange half of the cake in the bottom of a 14 cup trifle dish. sprinkle evenly with a layer of blueberries. Spread half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake and then more blueberries and top with the cream mixture. Finish by arranging the berries on top in a pretty pattern. Cover and refrigerate for at least and hour before serving.

STRAWBERRY AND BLUEBERRY ANGEL FOOD TRIFLE

Steps:

• 1. Mix Vanilla Pudding by package directions chill for 2 hours or until set
• 2. Dice up Angel Food cake or bake One cool cut it up
• 3. Wash clean cut up berries
• 4. Layer All ingredients and Repeat until get to the top add pudding Whipped Cream top with blueberries and strawberry

ANGEL BERRY TRIFLE

Steps:

• Whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes more. Meanwhile, beat yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping., Place one-third of cake cubes in a 4-qt. trifle bowl. Top with one-third of pudding mixture, one-third of berries and half of remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate.

SUPER STRAWBERRY TRIFLE

Steps:

• Toss strawberries and sugar together in a bowl; refrigerate for 30 minutes.
• Beat milk and pudding mix together in a bowl with a whisk for about 2 minutes; fold whipped topping into the pudding mixture.
• Slice angel food cake horizontally into 3 layers. Spread strawberry jam onto cut side of 1 layer putting it together with one of the remaining layers; cut into 2 inch pieces. Spread jam onto the remaining layer and also cut into 2-inch pieces; sandwich pieces together.
• Layer about half the cake pieces into the bottom of a trifle bowl; top with a layer of about half the strawberries. Spread a layer of the pudding mixture atop the strawberries. Repeat layering. Top with blueberries.
• Cover bowl with plastic wrap and refrigerate for 4 hours.

STRAWBERRY ANGEL TRIFLE

Steps:

• Slice and quarter strawberries, reserving a few for garnish.
• Add sugar to taste.
• Cover and refrigerate overnight.
• Cream sugar and cream cheese.
• Add whipped topping and beat until light and fluffy.
• Drain about 3/4 of the liquid produced from soaking the berries; pour the glaze over and stir.
• Slice cake into 2-inch pieces.
• Fill a trifle dish or 9-inch deep glass bowl, with layers of the cake, strawberries and then the cream cheese mixture.
• Garnish with reserved strawberries.
• Refrigerate at least six hours before serving.