Summer Berry Trifle

When you're in between having a baby and your sister's wedding, there's not a lot of room for dessert, sadly.  Enter - this trifle.  It's not from scratch or made with whole grains, and doesn't use coconut oil, but you can throw it together in about 15 minutes and not feel too guilty about splurging on it for breakfast the next morning (oops). 

I started making this and had to go look for my trifle dish.  I knew I had one somewhere.... apparently on the mantel and filled with pinecones?!  Not sure when/how that happened - can I blame pregnancy brain?  Let's just say trifles will be happening more often around here.  Especially when they're as refreshing and delicious as this one.

Summer Berry Trifle
Ingredients:
2/3 store bought angel food cake
2 pints strawberries, sliced
2 pints blueberries
6 tbsp fat-free sweetened condensed milk
1 1/2 cups cold water
1 package sugar-free cheesecake instant pudding mix
8 oz fat-free frozen whipped topping

Directions:
Thaw the fat-free frozen whipped topping in the refrigerator for 4 hours. 

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.

Arrange half of the cake in the bottom of a 14-cup trifle dish. Sprinkle evenly with 1/3 of the blueberries. Spread half of the cream mixture over the blueberries and gently spread. Top with 1/3 of the strawberries. Layer the remaining cake cubes on top of the strawberries, then add half of the remaining blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern - or just dump them on, depending on your timeframe. ;) Cover and refrigerate at least one 1 hour. 

Source: skinnytaste

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