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. Combine strawberries a
nd watermelon vinaigrette in a mixing bowl. Add remaining berries and set aside.
Whisk filling ingredients together in a medium mixing bowl. Stir in 11/2 cups whipped topp
ing. Reserve remainder of topping and set aside.
Cut cake into bite-size cubes. Arrange half of cake cubes over bottom of a trifle bowl. L
ayer half of berries over cake. Spoon half of the filling mixture over top. Repeat step.
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