Angel Fruit Trifle recipe

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Ingredients

1 (12 ounce) package frozen blueberries
1 prepared angel food cake, cut into chunks
2 cups chopped fresh strawberries
1 (12 ounce) package frozen peach slices, chopped
1 (6 ounce) container fresh raspberries
2 (16 ounce) tubs reduced-fat frozen whipped topping, thawed

Nutrition Info

295.1 calories
carbohydrate: 55.1 g
cholesterol: : -
fat: 8.9 g
fiber: 3.2 g
protein: 2.3 g
saturatedFat: 8.4 g
servingSize: -
sodium: 212 mg
sugar: 19 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour the blueberries into a strainer, rinse with water, and shake off excess water. Spread the berries out onto paper towels to dry slightly.

  2. In a deep, clear glass bowl or trifle bowl, spread a layer of angel food cake chunks. Scatter the cake with chopped strawberries in a thin layer. Sprinkle the strawberries with a layer of blueberries, followed by a layer of chopped peach slices. Sprinkle a few fresh raspberries over the peaches. Dollop a layer of whipped topping, then repeat layers until all cake and fruit has been used. Finish trifle with a layer of whipped topping. Cover the trifle, and refrigerate until chilled, about 1 hour.

Recipe Yield

1 trifle

Recipe Note

A light, fresh, and cool summer dessert. Angel food cake, fresh berries, and whipped topping, layered in a trifle bowl, makes for a pretty presentation;then you can see the layers of the dessert. This is a great Fourth of July red, white, and blue dessert. This is my family's favorite summer dessert.

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