Summer Berry Trifle

The raspberries are on!  Fresh, sweet, and juicy.  Yum!  My grandmother picked a large bowl full and brought it over to my mother’s house while we were visiting.  We had a family dinner that night, and wanted the dessert to include those wonderful raspberries.  We wanted something simple, but didn’t have enough angel food cake to serve everyone.  The solution?  A peek in the pantry and freezer helped us create the perfect summer dessert for a crowd!

Summer Berry Trifle

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  • 1 large package (5.1 oz.) instant vanilla pudding 
  • 3 cups cold milk
  • 1 tsp vanilla extract
  • 1 container French Vanilla Cool Whip
  • 4 cups fresh raspberries
  • 2 cups fresh blueberries
  • 2 cups fresh strawberries, quartered
  • 1 Angel Food Bar Cake (about 10 oz.), cut into 1″ chunks
  • Mini Nilla Wafers, about a cup
  1. Make the creamy filling.  Combine the vanilla pudding mix with cold milk and vanilla.  Mix well, and let stand for about 5 minutes.  Fold in the French Vanilla Cool Whip.  Spoon into a zip top bag and set aside.
  2. Layer the bottom of a straight-sided bowl (sometimes called a trifle bowl) with mini Nilla Wafers.  Snip the tip of the ziptop bag so the opening is about half an inch wide.  Carefully spread 1/3 of the mixture over the Nilla Wafers.
  3. Layer 1/3 of the berries on top of the creamy layer, then top with 1/2 of the Angel Food cake.    Repeat layers: creamy, angel food, berries.
  4. Slather on the last of the creamy pudding, and top with the last of the berries.  Chill about 2 to 3 hours.  Serve with a big spoon!
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