This is an easy, festive dessert -- a perfect end to any holiday picnic. It's a great dessert to make with the kids and is best when freshly prepared with the freshest ingredients.
Ingredients:
1 homemade or store-bought angel food cake
2 boxes instant pudding
2 cups milk
2 cups whipping cream
1 1/2 cups sugar, divided
1 cup water
1 pint fresh blueberries
1 pint fresh strawberries
fresh mint leaves, for garnish
Begin by cutting the cake into 1 inch cubes. Set aside. In small saucepan, combine one cup sugar and one cup water for simple syrup. Boil, stirring until all sugar has dissolved. Boil 2 minutes longer. Turn off heat and allow to cool for 5 minutes. Pour over fresh, washed blueberries and allow to steep while you prepare the other layers. In large mixing bowl, mix instant pudding, cold milk, and whipping cream. Whisk until soft set and chill. Wash strawberries and remove stems. Drain thoroughly and slice, tossing with remaining 1/2 cup sugar. Chill.
When you are ready to serve, layer ingredients in a glass trifle bowl. Layer in this order: 1/3 cake cubes, 1/2 blueberry mixture (I use a slotted spoon with this. Add as much liquid as you like.), 1/3 pudding, 1/3 cake cubes, 1/2 strawberry slices, 1/3 pudding, 1/3 cake cubes, 1/3 pudding. Arrange remaining blueberries and strawberries in a sunflower pattern on top of the final pudding layer. Blueberries in the middle and strawberry slices in a fan around the edge. Garnish with fresh mint, if desired. Serve immediately.
Enjoy!
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