Description
A refreshing and colorful dessert perfect for summer gatherings, featuring layers of angel food cake, vanilla pudding, fresh berries, and whipped cream.
Ingredients
Scale
- 2 cups vanilla pudding (prepared)
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pound strawberries, hulled and sliced
- 1 pound blueberries
- 1 pound angel food cake, cut into cubes
- 1/4 cup fresh mint leaves, for garnish
Instructions
- In a medium bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Set aside.
- In a large glass trifle dish or individual serving cups, layer half of the angel food cake cubes at the bottom.
- Add half of the prepared vanilla pudding over the cake layer.
- Layer half of the sliced strawberries and half of the blueberries on top of the pudding.
- Spread half of the whipped cream mixture over the berries.
- Repeat the layers with the remaining angel food cake, pudding, strawberries, blueberries, and whipped cream.
- Finish with a dollop of whipped cream on top and garnish with fresh mint leaves.
- Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Notes
- For a gluten-free version, substitute the angel food cake with gluten-free cake or use a mixture of gluten-free cookies.
- Add a layer of lemon curd or a sprinkle of granola for extra flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg