All American Trifle

Berries and cake makes thiseasy patriotic dessert.

Click on photo for recipe

INGREDIENTS:

• 1 prepared angel food cake (13 oz)
• 1 qt. fresh strawberries
• 3 cups blueberries
• 1 container (16 oz) frozen sliced strawberries in syrup, thawed
• 3 containers (8 oz each) blended strawberry yogurt
• 1 pkg (3.4 oz) vanilla instant pudding and pie filling
• 2 cups thawed frozen whipped topping, divided

DIRECTIONS:

Cut cake into 1-in. cubes. Hull fresh strawberries and cut into quarters. Set aside ½ cup of the strawberries and ½ cup of the blueberries for garnish.

Combine remaining fresh and frozen strawberries

Whisk yogurt and pudding mix until smooth, fold in 1 cup of the whipped topping.

To assemble trifle, place one-third of the cake cubes into large bowl.Top with one-third of the strawberry mixture and one-third of the blueberries, pressing down lightly. Top with one-third of the yogurt mixture, spreading evenly. Repeat layers two times, garnish with reserved strawberries and blueberries. Refrigerate until ready to serve.

Yield: 16 servings