A delightful summer dessert or colorful 4th of July dessert using fresh berries, whipping cream, and angel food cake.
4 cups vanilla pudding (instant works fine)
3–4 cups whipped cream (fresh is best!)
2–3 cups of cake cubes (about a 9x13 size cake)
1 cup blueberries or raspberries or blackberries
2 cups strawberries (sliced)
Optional: you can add more berries if you like–the more the better!
Wash and pat the berries dry. Let them air dry while you prep the rest. Cut your cake into cubes, whip your cream, and make your pudding. Then start layering in a medium size bowl or trifle dish. Start with the pudding, then add cake cubes so they can soak in the pudding. Add the fruit and whip cream. To make it look pretty, stick the outer-edge row of to the glass in a nice line, alternating with strawberries, cake, blueberries, etc. Continue layering until all the ingredients are gone, finishing with whip cream on top. Refrigerate for at least 2 hours. Enjoy!