Red, White and Blueberry Trifle
Make Red, White and Blueberry Trifle for a fresh, layered summer dessert that’s easy to assemble and crowd-pleasing.
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: Whisk the condensed milk and water
In a roomy matte grey ceramic mixing bowl, vigorously whisk the fat-free sweetened condensed milk together with cold water until the mixture looks glossy and uniformly smooth, with no streaks of syrupy milk. Take a moment to notice the liquid's change from viscous to pourable — it should cling slightly to the whisk tines and form slow ribbons as it falls back into the bowl.
Step 2: Add and whisk the pudding mix until soft-set
Sprinkle the white chocolate or cheesecake instant pudding mix into the liquid and whisk steadily for two minutes, building body and a faint sheen. Let the bowl sit undisturbed for about two minutes until the pudding thickens to a soft-set state — the surface will tighten slightly but remain glossy and spreadable.
Step 3: Fold in whipped topping to create a pipeable cream
Gently fold the thawed whipped topping into the soft-set pudding until the texture is pillowy, homogenous, and light enough to be piped yet stable enough to hold soft peaks. You should see a thick, creamy white mixture with tiny air pockets and a satiny surface, perfect for dolloping or piping from a bag.
Step 4: Build the bottom layers in the trifle dish
Arrange half of the 1-inch angel food cake cubes evenly in the bottom of a clear 14-cup trifle dish, making a soft, bouncy bed. Sprinkle an even layer of blueberries over the cake, then pipe or gently spread half of the cream mixture over the berries to cover them in a smooth white blanket. Top this with a neat layer of sliced strawberries, their bright red flesh and seeds creating contrast against the white cream.
Step 5: Complete the layered assembly with care
Place the remaining cake cubes atop the strawberries, tuck more scattered blueberries between cubes, and add the remaining cream mixture in an even layer, smoothing with a spatula or piping for neat edges. Finish by arranging the last strawberries and blueberries on top in an attractive pattern — think concentric rings or a clustered crown — showcasing vibrant red and deep blue against the pure white cream.
Step 6: Chill and serve
Cover the assembled trifle and refrigerate for at least one hour to let the layers settle and the cream firm slightly. The chilled dessert should present clear, distinct stratified layers through the glass, and be ready to serve straight from the trifle dish.
Notes
- Slice strawberries just before assembling to prevent excess juice.
- If you need more stability, use a stabilized whipped cream or add a small amount of instant pudding.
- Assemble close to serving for the best texture; store covered in the fridge up to 48 hours.