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Cakes & Cupcakes

Red, White & Blueberry Trifle

summer-fruit-trifle

Cook Time: 35 Min

Yield: 16 Servings

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summer-fruit-trifle

Ingredients

  • 1 (15.25 oz.) pkg. white cake mix
  • Crisco® Pure Vegetable Oil
  • Water
  • Egg whites
  • 1 (3.4 oz.) pkg. cheesecake flavored instant pudding mix
  • 2 1/2 C. milk
  • 1 (8 oz.) container frozen whipped topping, thawed
  • 6 C. fresh berry combination (such sliced strawberries, raspberries, blueberries and blackberries
  • Mint leaves, for garnish

Directions

  1. PREPARE cake mix according to package instructions using recommended amounts of oil, water and egg whites. Bake in 13 x 9-inch baking pan according to package instructions. Cool completely in pan on wire rack.
  2. WHISK pudding mix and milk in large bowl 2 minutes. Fold in whipped topping until completely blended.
  3. CUT cake into 1-inch cubes. Place half of cake cubes in large trifle dish or 4-quart glass bowl. Top evenly with half of pudding mixture and 4 C. berries. Top with remaining cake cubes, pudding mixture and berries.
  4. Cover and chill until ready to serve. Garnish with mint leaves.

Red, White & Blueberry Trifle

summer-fruit-trifle

Cook Time: 35 Min

Yield: 16 Servings

Ingredients

  • 1 (15.25 oz.) pkg. white cake mix
  • Crisco® Pure Vegetable Oil
  • Water
  • Egg whites
  • 1 (3.4 oz.) pkg. cheesecake flavored instant pudding mix
  • 2 1/2 C. milk
  • 1 (8 oz.) container frozen whipped topping, thawed
  • 6 C. fresh berry combination (such sliced strawberries, raspberries, blueberries and blackberries
  • Mint leaves, for garnish

Directions

  1. PREPARE cake mix according to package instructions using recommended amounts of oil, water and egg whites. Bake in 13 x 9-inch baking pan according to package instructions. Cool completely in pan on wire rack.
  2. WHISK pudding mix and milk in large bowl 2 minutes. Fold in whipped topping until completely blended.
  3. CUT cake into 1-inch cubes. Place half of cake cubes in large trifle dish or 4-quart glass bowl. Top evenly with half of pudding mixture and 4 C. berries. Top with remaining cake cubes, pudding mixture and berries.
  4. Cover and chill until ready to serve. Garnish with mint leaves.

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