Ingredients
Equipment
Method
Step‑by‑Step Instructions
- In a medium mixing bowl, combine the instant vanilla pudding mix with 2 cups of cold milk. Whisk for about 2–3 minutes until thickened.
- Gently fold in 1 cup of sour cream until fully incorporated.
- Cut the angel food cake into bite-sized cubes and layer half of them in a trifle dish.
- Sprinkle half of the mixed berries over the cake layer.
- Pour half of the creamy pudding mixture over the berry layer.
- Repeat the layering with the remaining cake cubes, mixed berries, and pudding mixture.
- Spread a generous layer of whipped topping on the final layer.
- Cover and refrigerate for at least 2 hours before serving.
Nutrition
Notes
Refrigerate overnight for enhanced flavors. Use clear containers to showcase layers. Avoid stacking if storing leftovers.
