Strawberry-Blueberry Trifle


From the kitchen of Janet Cuddigan


Valentine’s Day Strawberry-Blueberry Trifle

Impress your valentine with this delicious and easy-to-make (20 minutes or less) dessert.

4 cups sliced fresh strawberries

2 tablespoons white sugar

3 cups cold milk

2 (3.4 ounce) packages instant vanilla pudding mix

1 prepared angel food cake

2/3 cup strawberry jam

3 cups frozen whipped topping (such as Cool Whip®), thawed

1/2 cup blueberries

Toss strawberries and sugar together in a bowl; refrigerate for 30 minutes. Beat milk and pudding mix together in a bowl with a whisk for about 2 minutes; fold whipped topping into the pudding mixture. Slice angel food cake horizontally into 3 layers. Spread strawberry jam onto cut side of 1 layer putting it together with one of the remaining layers; cut into 2 inch pieces. Spread jam onto the remaining layer and also cut into 2-inch pieces; sandwich pieces together. Layer about half the cake pieces into the bottom of a trifle bowl; top with a layer of about half the strawberries. Spread a layer of the pudding mixture atop the strawberries. Repeat layering. Top with blueberries. Cover bowl with plastic wrap and refrigerate for 4 hours.


Adapted from



Sean D. Cuddigan
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SSA and VA Disability Attorney in Omaha, Nebraska
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