Berry Angel Cake (Print Version)

# Ingredients:

→ Main Components

01 - 12 oz of light Cool Whip or similar whipped topping
02 - 1 1/2 cups cold milk
03 - 1 small box (3.4 oz) vanilla-flavored instant pudding mix
04 - 1 angel food cake, either store-bought or made at home

→ Fruits

05 - 1 pint of fresh blueberries
06 - A pound of fresh strawberries, sliced thin
07 - 1/2 cup of fresh raspberries

# Instructions:

01 - Break up the angel food cake into small chunks, about an inch in size.
02 - Use a hand mixer in a large bowl to blend the pudding mix and milk until it's creamy.
03 - Mix the whipped topping gently into your pudding until combined, using a rubber spatula.
04 - Spoon roughly 1/3 of the pudding mixture into the bottom of your trifle dish. Place slices of strawberries and blueberries on top.
05 - Cover the fruit with half of the cutup angel food cake cubes.
06 - Spread the next third of the pudding mixture evenly over the cake layer.
07 - Layer on more strawberries and blueberries to keep building it up.
08 - Place the rest of the angel food cake evenly over the fruit layer.
09 - Finish spreading the last 1/3 of the pudding mixture across the top.
10 - Pop the dish into the fridge for an hour or two to chill completely.
11 - When you're ready to serve, decorate the top with raspberries, some strawberries, and the last of the blueberries.

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