Fruit Trifle

This is a dessert that my mom would often make as I was growing up. I love it so much, I would often sneak into the kitchen early in the morning and enjoy some leftover trifle for breakfast before everyone else was awake.

Once, we had guests over for dinner. With a mouth full of this dessert, one lady commented, "If they have food in heaven, this is what they will serve." I think everyone who has eats this will agree. One of my friends who claims she never cooks said she made this for her family. Her sons, who are picky eaters, said that she had earned the "Queen of Trifle" award.

Homemade Whipped Cream:

1 pint heavy whipping cream

1/3 c sugar

1 tsp vanilla

Vanilla Pudding

2 small boxes of French Vanilla Pudding (instant) and cold milk (follow pkg directions)

Trifle:

Pudding mixture (whipped cream and pudding mixed together)

Angel food cake

2-3 pounds of sliced strawberries

1 pint of blueberries

Beforehand, cut the angel cake into rectangles/squares (about 1 inch by 3 inch pieces).

Mix the whipped cream and pudding together. Start by spooning some of the mixture into the bottom of the bowl.

Dip pieces of cake into pudding mixture and place in the bottom of the bowl. Form a single layer of the cake in the bowl. Spoon pudding mixture on top of cake layer and spread evenly. Layer strawberries and blueberries. Repeat with cake, pudding, fruit, cake, pudding, fruit, until you use all of your ingredients. I try to end with pudding (or plain whipped cream) and top with fruit. The trifle is best if it sets overnight before you serve it--that way the cake can absorb the pudding.