Memorial Day weekend is almost here, and if you are headed to a cook-out like I am you may be in need of the perfect treat. I found it! The Red, White and Blueberry Trifle.

This treat is perfect for summer, because it's light and sweet. It's also packed with delicious healthy fruit. I have made it the past two years for my family reunion on Memorial Day weekend, and it goes fast! Did I mention it's super easy?

I have found a couple of things that make this dish a quick fix, although I usually make it the day before our annual cook out. First of all, I buy an angel food cake already prepared. I use Cool Whip for the whipped topping and Borden Eagle condensed milk. Before I get started on the cream mixture, I wash the fruit and slice the strawberries. I break up the angel food cake with my hands while I'm waiting on the mixture to set.

Mandee Montana, Mix 93.1

Red White and Blueberry Trifle

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
1 1/2 cups cold water
1 package sugar-free white chocolate instant pudding mix
12 oz fat-free frozen whipped topping, thawed

  • First, whisk the condensed milk and water in a bowl. Next, whisk in the white chocolate instant pudding mix for 2 minutes.
  • Let the mixture stand for 2 minutes or until soft-set, then fold in the whipped topping.
  • Grab a 14-cup trifle dish and arrange half the cake at the bottom of the dish. I usually buy an angel food cake and just break it up into pieces.
  • Once the cake is arranged, spread an even layer of blueberries across it.
  • After that, spread your cream mixture on top of the blueberries. Some people prefer to pipe it out of a plastic bag, but I like to use a soft spatula.
  • Top the cream mixture with a layer of cut strawberries.
  • Layer the remaining cake on top of the strawberries.
  • Add a second layer of blueberries, and top it with the rest of the cream mixture.
  • Finish the dish with the remaining blueberries and strawberries in a pretty pattern on top.
  • Finally, cover and refrigerate the dish for at least one hour.
Mandee Montana, Mix 93.1

I discovered this recipe on Pinterest, but it originates from