An easy and delicious fruit trifle that everyone is sure to love!
10 oz. angel food cake, cut into 1-inch cubes
2 pints strawberries, sliced
2 pints blueberries
6 Tbsp. sweetened condensed milk
1½ cups cold water
1 pkg. white chocolate instant pudding mix, dry
12 oz. cool whip, thawed (sweetened whipped cream is easily switched out for the cool whip if desired)
1 tsp. Almond extract
In a large bowl, whisk the condensed milk and water. Add in the dry pudding mix and almond extract and whisk for an additional for 2 minutes, or until it thickens. Let the filling sit for a couple minutes. Once it has thickened, fold in the whipped topping until evenly combined and uniform in color and appearance.
Arrange half of the cake cubes in the bottom of a 14-cup trifle dish. Sprinkle a layer of blueberries evenly over the cake cubes. Next, pour half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Repeat layers. Top with the remaining strawberries and blueberries, arranging them in a pretty pattern. Cover and refrigerate at least one 1 hour.