Fruit Trifle

Light and delicious layered fruit trifle made with angel food cake, pudding, mixed berries, peaches, and Cool Whip—perfect for parties, potlucks, or a refreshing summer dessert.

Ingredients:

• 1 angel food cake
• 1 (14.5 oz) can peaches, drained
• 1 package frozen mixed berries, strawberries, or raspberries (slightly thawed)
• 1 pint fresh blueberries
• 2 packages vanilla pudding (prepared but not fully set)
• 1 tub Cool Whip

Instructions:

1. Cut the angel food cake into 1-inch thick pieces.
2. Place one-third of the cake pieces in the bottom of a trifle dish to form the first layer.
3. Evenly spread the drained peaches over the cake.
4. Add half of the vanilla pudding over the peaches and spread evenly.
5. Add another one-third of the cake as the next layer.
6. Evenly spread the slightly thawed frozen berries over this cake layer.
7. Add the remaining half of the pudding and spread it evenly.
8. Layer the final third of the cake over the pudding.
9. Top with fresh blueberries.
10. Spread most of the Cool Whip over the top, reserving a little.
11. Let the trifle rest in the fridge for a few hours or overnight to set.
12. Once settled, add the remaining Cool Whip as a final topping before serving.

recipe cehnc