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Patriotic Trifle
Angel food cake ring, cubed (or make from cake mix)
2 (3.3-oz. ea.) boxes white chocolate instant pudding mix
3 cups whole milk
1/2 (8-oz.) container frozen whipped topping, thawed
2 cups sliced strawberries, divided
2 cups raspberries, divided
3 cups blueberries, divided
Pour pudding mix into a large bowl; gradually whisk in milk. Continue whisking until mixture starts to thicken, about 2 minutes. Fold in whipped topping.
Arrange half of cake cubes in the bottom of a trifle dish. Top with 1 cup strawberries, 1 cup raspberries, and half of pudding.
Arrange remaining half of cake cubes in dish; top with 2 1/2 cups blueberries and remaining pudding mix. Arrange remaining 1/2 cup blueberries over pudding, in the center; arrange remaining 1 cup each strawberries and raspberries around the edges.
Cover and refrigerate for at least 2 hours before serving.
Courtesy of Southernliving.com
