I originally stumbled upon this recipe on Skinny Taste, a website for the hungry chubs of the world. I made it once and fell in love with it. Head over heels, madly/truly/deeply in love.Â Y’all, this is my jam. This is my go-to dessert, and every time I make it people lose their brains. It’s a trifle (not a truffle, people. Learn the dang difference) so you already know that it’s good.Â It’s fresh and decadent, but the best part about it is that it taste light and airy while still remaining delicious. Another great thing? This recipe is virtually guilt free. Â The original recipe can be found here, but my version with a few tweaks can be found below.
- angel food cake, cut into 1-inch cubes // I use a store bought, sour cream angel food cake. And…I use the entire thing. You might prefer to make your own, but I’m generally not that fancy.
- 2 pints strawberries, sliced
- 2 pints blueberries
For the cream filling:
- 6 tbsp fat-free sweetened condensed milk // I use whatever brand is cheapest. It doesn’t make a difference.
- 1 1/2 cups cold water
- 1 (4 oz) package white chocolate instant pudding mix
- 12 oz frozen whipped topping, thawed // I get fancy and use cool whip. It’s the best.
Whisk the condensed milk and water in a bowl. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping. If you’re like me, you will have to google what “fold in” means. Let’s be honest…this isn’t making a huge difference.
Arrange a third of the cake pieces in the bottom of a Â trifle (not truffle) dish. Sprinkle evenly with a layer of blueberries. Spread a third of the cream mixture over the blueberries and gently spread (I use a spatula to spread even). Top with a layer of strawberries. Repeat these steps until the cream layer is the last layer on top. Garnish with the remaining strawberries and blueberries, arranging them in a pretty pattern, or if you’re me, start a pretty pattern and then mess it up and get mad. Cover and refrigerate at least one 1 hour.
BONUS: This cream is legit THE BEST. I use the leftovers with fruit or, if we’re being honest, just eat it with a spoon. The cream would be an easy addition on its own to top any fruit salad. Or again, to eat with a spoon.
Now with my gluten and dairy allergies, I am obviously not able to have this. There are gluten free angel food cake options available, but finding the dairy free substitutions for all of this will, I’m sure, make it less delish. Feel free to experiment, and if you come up with a great solution for gluten free, let me know!
Most of all, just have fun. This is an easy dessert that EVERYONE will love. I feel like I get invited to parties just so I will make this. Enjoy!