Angel Berry Trifle

Ok, so before you read this just remember I had good intentions!  I meant to post this and forgot, so, just in time for the 4th!! 

I made this beautiful and delicious dessert for Memorial Day. I had planned to save the recipe until closer to July 4th. But I decided I couldn’t hold out on you any longer. With Father’s Day upon up and fresh berries in season, I decided you need this fabulous recipe now!

One of my fondest childhood memories was going with the church crowd to Shoney’s after an evening service. Usually just for dessert! I typically choose chocolate over anything else unless we were at Shoney’s. At Shoney’s, I always ordered strawberry pie! The glazed strawberries in this recipe are just as yummy as Shoney’s.

My cousin, Linda, recently sent this recipe to me for our new family cookbook. I knew I had to try this recipe sooner rather than later. The blueberries weren’t in my cousin’s recipe, so leave them out if you aren’t a blueberry fan. My grandson is a fan, which tells you why I used them.

With no baking involved, this dessert comes together in no time! So, make Dad a treat he will ask for year after year.

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Angel Berry Trifle

Course Dessert

Author Amye Melton

Ingredients

• 1 1/2 cups sugar
• 5 tablespoons cornstarch
• 1 (3-ounce) package strawberry gelatin
• 2 cups water
• 2 pounds fresh strawberries divided
• 2 pounds fresh blueberries
• 1 (8-ounce) package cream cheese softened
• 1 (14-ounce) can sweetened condensed milk
• 1 (16-ounce) container Cool Whip thawed
• 1 (14-ounce) prepared angel food cake cut into 1-inch cubes

Instructions

• In a large saucepan, combine sugar, cornstarch and gelatin; stir in water until smooth. Cook and stir over medium-high heat until mixture begins to boil. Continue to cook, stirring, until thickened, 1 to 2 minutes longer. Remove from heat and cool completely. Slice half of the strawberries and fold into cooled glaze.
• In a separate bowl, beat cream cheese until smooth. Beat in sweetened condensed milk until blended. Fold in about 12-ounces of the Cool Whip.
• In a large trifle dish, layer some cake, top with some glazed strawberries, spreading to the sides of dish. Top with some of the creamed mixture, spreading the the sides of dish. Repeat layers except this time add half of the blueberries to the top of glazed strawberries. Repeat layers again. Top with remaining Cool Whip. Slice remaining strawberries. Arrange sliced strawberries and remaining blueberries over the trifle.
• Carefully cover and refrigerate at least 2 hours or overnight before serving.