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1 (5.9-ounce) package vanilla instant pudding
2 (12-ounce) containers whipped topping, thawed
1 whole angel food cake, cut into 1-inch cubes
1 pint fresh strawberries, washed and sliced
1 pint blueberries
Slivered almonds
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1) Prepare instant pudding according to package directions.
2) In a trifle bowl or see-through container with a lid, put one-third of the whipped topping, followed by half of the cake cubes, half of the pudding, all the sliced strawberries, one-third of the whipped topping, the remaining cake cubes, the remaining pudding, all the blueberries, and the remaining whipped topping. Sprinkle the whipped topping with the slivered almonds.
3) Chill at least 2 hours. Serve with a large spoon.
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