Angel Fruit Trifle Recipe
Ingredients
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1 (12 ounce) package frozen blueberries
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1 prepared angel food cake, cut into chunks
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2 cups chopped fresh strawberries
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1 (12 ounce) package frozen peach slices, chopped
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1 (6 ounce) container fresh raspberries
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2 (16 ounce) tubs reduced-fat frozen whipped topping, thawed
Directions
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Pour the blueberries into a strainer, rinse with
water, and shake off excess water. Spread the berries out onto paper
towels to dry slightly.
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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.
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