Ingredients
Equipment
Method
Step‑by‑Step Instructions
- In a mixing bowl, whisk together the instant vanilla pudding mix and 2 cups of cold milk for about 2 minutes until thickened.
- Gently fold in 1 cup of sour cream until smooth and well combined.
- Cut half of the angel food cake into small cubes and layer half in a trifle dish.
- Sprinkle half of the mixed berries over the cake cubes.
- Spoon half of the creamy pudding mixture over the berries and cake cubes.
- Repeat the layering process with the remaining cake cubes, berries, and pudding mixture.
- Spread an airy layer of whipped topping over the final pudding layer.
- Cover with plastic wrap and refrigerate for at least 2 hours before serving.
Nutrition
Notes
This cake is perfect for make-ahead preparation and serves well for gatherings.
