4th of July Dessert

I love to make desserts and dishes to go along with the season!  For the past two years, I’ve made a colorful red, white and blueberry trifle which is delicious plus for some reason, not much leftovers! Pinterest has been a God-send to help me find recipes I once had and lost through time.  The following recipe is from skinnytaste.com

 Red, White and Blueberry Trifle

Ingredients: 

• 10 oz angel food cake, cut into 1-inch cubes*
• 2 pints strawberries, sliced
• 2 pints blueberries

For the cream filling: 

• 6 tbsp fat-free sweetened condensed milk (I used Borden Eagle)
• 1 1/2 cups cold water
• 1 package sugar-free white chocolate instant pudding mix
• 12 oz fat-free frozen whipped topping, thawed

Directions:

Whisk the condensed milk and water in a bowl. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping.

Arrange half of the cake in the bottom of a 14-cup trifle dish. Sprinkle evenly with a layer of blueberries. Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic bag and cut the corner off). Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then addmore blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern. Cover and refrigerate at least one 1 hour.