Recipe From Wendy Ledbetter
Here is my entry for the recipe contest. This fresh berry trifle is fitting for the summer with fresh berries available and it is easy to transport for a picnic or cookout. My friends and I joke that every Southern women needs a deviled egg plate and trifle bowl!
Summer Berry Trifle
Ingredients
1/2 cup sweetened condensed milk
1 1/2 cups cold water
1 (1 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed*
1 (9 inch) angel food cake (or use pound cake if you prefer)
2 cups sliced fresh strawberries**
2 cups blueberries
whole fresh strawberries and blueberries for garnish
*You may want extra topping if you want whipped topping on the top, or pudding.
**Any combination of berries is good. I like using a red and blue berry combination for 4th of July picnics.
Directions
In a bowl, whisk the milk and water. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping. Cut cake into 1/2-in. cubes.
Spoon a third of the pudding mixture into a 4-qt. trifle or glass bowl.
Top with half of the cake cubes and sliced strawberries.
Repeat layers once.
Top with remaining pudding mixture. .
Garnish with whole berries.
Keep chilled until served.
