Cheer for Team USA between bites of this deliciously patriotic dessert.
- 1 Prepared angel food cake (13 ounces)
- 1 Quart fresh strawberries
- 3 Cup fresh blueberries
- 1 Container (16 ounces) frozen sliced strawberries in syrup, thawed
- 4 Container (6 oz/175 g each) blended strawberry yogurt
- 1 Package (3.3 oz) white chocolate instant pudding and pie filling
- 2 Tablespoon fresh lemon juice
- 2 Cup thawed frozen whipped topping, divided
Cut cake into 1-in. (2.5-cm) cubes; set aside. Hull fresh strawberries and cut into quarters. Set aside 1/2 cup (125 mL) of the fresh strawberries and 1/2 cup (125 mL) of the blueberries for garnish. In Classic Batter Bowl, combine remaining fresh and frozen strawberries; mix well.
In Stainless (4-qt./4-L) Mixing Bowl, whisk yogurt, pudding mix and lemon juice until smooth; immediately fold in 1 cup (250 mL) of the whipped topping.
To assemble trifle, place one-third of the cake cubes into Trifle Bowl. Top with one-third of the strawberry mixture and one-third of the blueberries, pressing down lightly. Top with one-third of the yogurt mixture, spreading evenly. Repeat layers two times, spreading last layer evenly.
To garnish, fill Easy Accent Decorator fitted with open star tip with remaining whipped topping. Pipe whipped topping over top of trifle; garnish with reserved berries. Refrigerate until ready to serve.
Cheesecake pudding and pie filling or vanilla pudding and pie filling can be substituted for the white chocolate pudding, if desired. If using vanilla pudding, add 6-8 drops of red food coloring for a pinker color, if desired.
Nutrients per serving: Calories 210, Total Fat 2.5 g, Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 44 g, Protein 3 g, Sodium 280 mg, Fiber 2 g