To me, trifles = perfection.
Seriously. It’s so simple to throw together a trifle that tastes delicious and only gets better the longer it sits.
Unless you leave it in your fridge for a month. Then, I’d imagine it wouldn’t taste too good.
But, if a trifle lasts a month in your house, you probably have bigger problems…something so good shouldn’t stick around for too long.
This is a completely no bake recipe, but as my recipes often are, you can choose to make all the parts from scratch. If you feel like baking your own angel food cake, making your own vanilla pudding, and whipping your own whipped cream, by all means, do it. I chose to go with a store bought angel food cake for this trifle because store bought versions are usually denser and I thought that might hold up better than if I’d made my own, lighter version.
Whichever way you choose to make this angel food trifle, I can promise you, it will be delicious and will serve a crowd of hungry guests.
Ingredients
- 1 angel food cake, homemade or store bought
- 2 large packages of vanilla pudding
- 1 large carton of strawberries, hulled and chopped
- 1 large container of whipped topping
- 5 cups milk
Directions
- Combine two packages of vanilla pudding and milk in a mixing bowl and whisk for 2 minutes, until thickened. Place in the refrigerator for 5 minutes to allow it to thicken.
- In a large trifle bowl, layer the chopped angel food pieces.
- Next, add 1/2 of the vanilla pudding.
- Top with 1/2 of the strawberries.
- Top with 1/2 of whipped topping.
- Repeat layers, reserving a few of the strawberries for garnishing on top of the whipped topping.
- Refrigerate for at least 1 hour to allow the flavors to develop. The longer it sits, the better it gets.
- Enjoy!
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