Description
A light, fresh, and cool summer dessert. Angel food cake, fresh berries, and whipped topping, layered in a trifle bowl, makes for a pretty presentation; then you can see the layers of the dessert. This is a great Fourth of July red, white, and blue dessert. This is my family’s favorite summer dessert.
Ingredients
- 1 (12 ounce) package frozen blueberries
- 1 prepared angel food cake, cut into chunks
- 2 cups chopped fresh strawberries
- 1 (12 ounce) package frozen peach slices, chopped
- 1 (6 ounce) container fresh raspberries
- 2 (16 ounce) tubs reduced-fat frozen whipped topping, thawed
Instructions
- Pour the blueberries into a strainer
- rinse with water
- and shake off excess water. Spread the berries out onto paper towels to dry slightly.
- In a deep
- clear glass bowl or trifle bowl
- spread a layer of angel food cake chunks. Scatter the cake with chopped strawberries in a thin layer. Sprinkle the strawberries with a layer of blueberries
- followed by a layer of chopped peach slices. Sprinkle a few fresh raspberries over the peaches. Dollop a layer of whipped topping
- then repeat layers until all cake and fruit has been used. Finish trifle with a layer of whipped topping. Cover the trifle
- and refrigerate until chilled
- about 1 hour.
Prep Time: 15 mins
Total Time: 1 hr 15 mins
Servings: 12