What I Learned This Week: Strawberry-Blueberry Cream Trifle

I learned that people LOVE strawberry trifle for a summer treat!

This last weekend, I promised to bring a dessert to a local picnic. I don't have a picture but the trifle I altered from a Pampered Chef recipe turned out great! It was the perfect light treat for a hot summer picnic and was devoured.

Here it is:

1 Large Angel Food Cake

1 Qt. Fresh Strawberries

2 Qt. Fresh Blueberries

1 container (16 oz.) frozen sliced strawberries in syrup, thawed (optional)

1 lemon

3 containers (8 oz. each) blended strawberry yogurt

2 pkgs cheesecake instant pudding

1 container (16 oz.) frozen whipped topping, thawed, divided

Cut angel food cake into squares and set aside. Juice lemon and whisk with yogurt and pudding mix until smooth. Fold in 1 cup of whipped topping.

Set aside a few strawberries to decorate the top and mix the rest of the fresh strawberries with ones in syrup.

Put one-third of angel food cake into trifle bowl or clear bowl.  Cover with one-half yogurt mixture. Sprinkle with a layer of blueberries followed by a layer of strawberry mixture. Repeat step to create second layer. Cover with final third of angel food cake. Use pure whipped topping to cover the top and then decorate with strawberries and blueberries as desired.

ENJOY!

For more What I Learned This Week, head over to Jo-Lynne's at Musings of a Housewife.