Ingredients:

  • 1 (10-12 ounce) store-bought angel food cake, cubed (approximately 340g)
  • 1 (3.4 ounce) package instant vanilla pudding mix (96g)
  • 2 cups (1 pint / 475 ml) whole milk
  • 1 teaspoon (5ml) vanilla extract
  • 2 cups (approximately 300g) fresh strawberries, hulled and sliced
  • 2 cups (approximately 300g) fresh blueberries
  • 1 cup (approximately 150g) fresh raspberries
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (30ml) powdered sugar
  • Red and Blue Sprinkles, for decoration (optional)

Instructions:

  1. Whisk together the instant pudding mix and milk in a medium bowl until smooth. Stir in the vanilla extract. Cover and refrigerate for at least 15 minutes to allow the custard to set up.
  2. If using, beat the heavy cream with powdered sugar until stiff peaks form. Set aside.
  3. In the trifle bowl, create the first layer by spreading half of the angel food cake cubes evenly across the bottom.
  4. Top the cake layer with half of the strawberries.
  5. Spread half of the prepared custard evenly over the strawberries.
  6. Repeat layers with the remaining angel food cake, blueberries, remaining custard, and finally top with raspberries.
  7. Cover the trifle with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld.
  8. Just before serving, top the trifle with whipped cream (if using) and sprinkle with red and blue sprinkles.