Courtesy of The Outdoor Table. Makes 6 servings.

2 (2-ounce) packages instant vanilla pudding

4 cups milk

1 pound strawberries, sliced

2 pints blueberries

2 tablespoons lemon juice

2 tablespoons sugar

Prepared angel food cake, cut into small cubes

6 Mason jars

Extra strawberries and/or blueberries to garnish

In a large bowl whisk together the instant pudding and the milk until the pudding has thickened. Refrigerate until you are ready to assemble the trifles. Place the strawberries and blueberries in a large bowl and toss with the lemon juice and sugar. Allow the berries to sit for at least 10 minutes to macerate.

Once you are ready to assemble the trifles, spoon some of the pudding into each jar, then add a layer of the cake pieces, and top the cake layer with the berries and their juices. Continue these layers once more and top with a final layer of pudding. Add a sliced strawberry or fresh blueberries on top to garnish, if desired. Cover the trifles with the jar lids and chill until you are ready to serve.

Ann's Article:

Healthy Food at Home or On the Go

Ann Hattes travels far and wide in search of interesting food adventures.

Meet Ann