...Just Me and My Running Shoes...: Red, White, and Blue Trifle Cake

Happy birthday, America!

I hope you all have a great day today and enjoy celebrating the birth of our great nation! I'm so very proud to be an American and am greatly looking forward to today's festivities!

It's been a while since I shared a recipe here on the blog, so I'm going to do so today. This one is a red, white, and blue trifle cake that works great for any holiday celebrating the American spirit (Memorial Day, 4th of July, Veterans Day, etc).

Red, White, and Blue Trifle Cake
Adapted from: Skinny Taste

Ingredients:

2 pints of Strawberries, sliced
2 pints of blueberries
10 oz of angel food cake cut into 1 inch cubes
6 tbsp of fat-free sweetened condensed milk
1/2 tsp vanilla flavoring
1 1/2 cups of cold water
1 4oz package of white chocolate instant pudding mix
12 oz of frozen whipped topping
Trifle bowl (not a necessity but it's pretty for showcasing your beautiful dessert!)

Directions:

Rinse and drain strawberries and blueberries. Slice strawberries and trim off tops.

Prepare and bake angel food cake as instructed on packaging. (If using a store bought angel food cake, skip this step.)

Whisk the wet ingredients together in a bowl - condensed milk, vanilla, and water. Once mixed, add white chocolate pudding mix and whisk until combined. Let stand 2 minutes, then fold in whipped topping.

Cut angel food cake into 1 inch cubes.

Begin arranging ingredients in trifle bowl as follows: start with half of the angel food cake followed by blueberries and strawberries on top. Gently spread half of the cream mixture over the layer of fruit. Layer the remainder of the angel food cake next followed by another layer of strawberries and blueberries. Top off with remainder of the cream mixture and sprinkle blueberries and strawberries on top.

Chill for 2 hours in fridge.

Serve and enjoy!