Recipe for a very light and delicious fruity cake.
Angel Fruit/Berry Trifle Cake.
We made this cake for a special event with friends and served it after dinner. The next day we were surprised with a knock on the door from one of the attendees for the previous nights dinner standing there with a dish in his hand asking for the leftovers. Never had that happen before. This is REALLY good!!!
3 cups cold 2% milk
1 package (5 oz instant vanilla pudding mix
2 teaspoons vanilla extract
1 carton (12 ounces) frozen whipped topping thawed, divided
1 prepared angel food cake (18 inches) cut into 1-inch cubes
1 pint each of blackberries, raspberries and blueberries (you can add any fruit-bananas, peaches, strawberries–make it what you wish with whatever is in season.
1) In a small bowl, whisk the milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
2) In a large bowl fold in pudding mixture and 1 cup of whipped topping.
3) Place a third of the cake cubes in a 4-qt. trifle bowl. Top with a third of the pudding mixture, a third of the fruit and half of the remaining whipped topping. Repeat layers once. Top with the remaining cake, pudding and fruit. Serve immediately or refrigerate for later.
Yield about 14 servings.