Angel Berry Trifle

Seen as Ashley invited me to contribute this blog when she started it and I have been enjoying seeing everyone elses' contributions since then... I figure it's about time I actually add something to the list of wonderful recipes, and forget my excuse of not adding a recipe because "I didn't take a picture of it!"... because I actaully did take a picture of this one! And though it's kinda late for July 4th and 24th celebrations - there are at least a few days of July left and a month of summer before the kids go back to school (though this dessert or salad if you wish is quick, easy and oh so delicious any time of year!) ENJOY!

ANGEL BERRY TRIFLE

Ingredients
1 x Large Box Vanilla Pudding
2 C. Milk
1 C. Sour Cream
1 x Pint Heavy Whipping Cream
1 t. Vanilla
1/2 C. Powdered Sugar
1 x Angel Food Cake Ring
1 1/2 lbs Fresh Strawberries
2 C. Blueberries (Fresh or Fozen)

Directions
1. In a medium sized bowl mix together the pudding with the milk. Whisk in the sour cream until smooth. Set aside in the refrigerator.

2. In a clean bowl, beat the whipping cream until it is almost thick. Add the vanilla and gently whisk in. Then add the powdered sugar and beat until cream is thick, being careful not to over-whisk. Set aside.

3. Carefully cut the angel food cake into ½” cubes. Set aside.

4. Wash and dry strawberries. Halve and quarter strawberries. Set aside.

5. In a large deep glass bowl begin layering the salad in the following order:

• Half of pudding mixture, then one-third of the angel food cake cubes, pressed lightly into the pudding.


• One-third of the strawberries and one-third of the blueberries.


• Half of whipped cream, then one-third of the angel food cake cubes, and press them into the cream.


• One-third of the strawberries and one-third of the blueberries.


• Remaining pudding; remaining cream; remaining angel food cake, strawberries and blueberries.

6. If using fresh blueberries, serve immediately. If using frozen, let stand in refrigerator for 30-60 minutes to let them defrost slightly. Best prepared just before serving, but may be made up to half a day ahead of time.