1 (16 - 20 oz.) prepared angel food cake
2 pounds fresh strawberries
1/3 cup Cookwell Watermelon Vinaigrette
1 pound fresh blueberries or blackberries
1 tub (16 ounce) frozen whipped topping, thawed (divided use)
1 large box (6.8 ounce vanilla instant pudding mix
1 cup cold milk
1 can (14 ounce) sweetened condensed milk
Wash berries; pat dry. Slice strawberries thinly, discarding stems. Co
mbine strawberries and watermelon vinaigrette in a mixing bowl. Add re
maining berries and set aside.
Whisk filling ingredients together in a medium mixing bowl. Stir in 11
/2 cups whipped topping. Reserve remainder of topping and set aside.
Cut cake into bite-size cubes. Arrange half of cake cubes over bottom
of a trifle bowl. Layer half of berries over cake. Spoon half of the
filling mixture over top. Repeat step.