This fruit trifle recipe is a fresh and cool summer dessert. Angel food cake, fresh berries, and whipped topping, layered in a trifle bowl, makes for a pretty presentation – you can see the layers of the dessert. This red, white, and blue dessert is great for the Fourth of July. It's my family's favorite summer dessert.
Ingredients
- 1 package frozen blueberries , 12 ounce
- 1 purchased angel food cake , cut into chunks
- 2 cups chopped fresh strawberries
- 1 package frozen peach slices , 12 ounce
- 1 container fresh raspberries , 6 ounce
- 2 tubss reduced-fat frozen whipped topping , 16 ounce
Instructions
-
1
Rinse blueberries in a strainer with water: shake off excess water. Spread blueberries onto paper towels; dry slightly.
-
2
Spread a layer of angel food cake chunks in a trifle or deep clear glass bowl. Scatter chopped strawberries in a thin layer over cake layer, followed by a layer of blueberries, a layer of chopped peaches, and a few fresh raspberries. Dollop a layer of whipped topping. Repeat layers until all cake and fruit has been used. Finish trifle with a layer of whipped topping.
-
3
Cover trifle and refrigerate until chilled, about 1 hour.
Nutrition Facts
Per serving
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