1. In a mixing bowl, whisk together instant white chocolate pudding mix and 4 cups of cold whole milk for 2 minutes until smooth.
2. Let pudding sit for 5 minutes to thicken.
3. Wash and prepare strawberries by hulling and slicing them.
4. Cut angel food cake into 1-inch cubes.
5. In a trifle bowl, create layers in the following order: cake cubes, pudding mixture, strawberries, blueberries, and whipped topping. Repeat layers until all ingredients are used.
6. Finish with a layer of whipped topping on top.
7. Garnish with additional strawberries and blueberries for a patriotic effect.
8. Refrigerate for at least 20 minutes before serving to allow the flavors to meld together.
Tips:
– For best results, prepare the trifle a few hours before serving to allow the cake to absorb the pudding mixture.
– If using frozen berries, thaw and drain them thoroughly before using to prevent excess moisture in the trifle.
– You can make the pudding ahead of time and store it in the refrigerator for up to 24 hours.
Variations:
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