Layer upon layer of angel food cake, fresh summer berries, and a custard-like filling, this summer fruit trifle recipe is a cold dessert that is perfect for any hot summer day!
Angel Food Cake Strawberries | Blueberries Condensed Milk | Cool Whip Cheesecake Instant Pudding
Whisk condensed milk and water in a bowl. Add the pudding mix and beat with an electric mixer for 2 minutes. Let it stand until soft-set, then fold in the Cool Whip.
Cut the angel food cake into cubes. Arrange half the cubes in the bottom of a trifle dish. Add a layer of blueberries and gently spread half of the cream filling over the top.
Place a piece of saran wrap on top and place it in the refrigerator to chill for at least 3 hours before serving.