Red, White and Blueberry Trifle

Juicy berries and delicate angel food cake mingle in
this impressive and patriotic summer dessert.

Ingredients:

1 prepared angel food cake (13 oz)
1 qt. fresh strawberries
3 cups blueberries
1 container (16 oz) frozen sliced strawberries in
syrup, thawed

1 lemon
3 containers (8 oz each) blended strawberry yogurt
1 pkg (3.4 oz) white chocolate instant pudding and
pie filling
2 cups thawed frozen whipped topping, divided

Directions:
1. Cut cake into 1-in. cubes using Color Coated Bread Knife; set aside. Hull fresh strawberries and cut into
quarters. Set aside ½ cup of the strawberries and ½ cup of the blueberries for garnish.

2. In Classic Batter Bowl, combine remaining fresh and frozen strawberries; mix well.
Juice lemon using Juicer to measure 2 tbsp juice.

3. In Stainless (4-qt.) Mixing Bowl, whisk yogurt, pudding mix and lemon juice until smooth using Stainless Whisk; immediately fold in 1 cup of the whipped topping.
4. 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 using the Small Spreader to create a
flat surface.
5. 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 strawberries and blueberries.

Refrigerate until ready to serve.

Yield: 16 servings

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

Cook’s Tip: 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.