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Ingredients:
- 2 cups heavy whipping cream
- 2 cups of milk
- 2 (3.4 ounce) packages instant lemon pudding mix
- 2 tablespoons lemon juice
- 2 cups heavy whipping cream
- ¾ cup confectioners’ sugar
- 1 dash vanilla extract
- 1 (9 inches) angel food cake, cubed
- 3 cups sliced fresh strawberries
- 2 cups fresh blueberries
Directions:
1: In a large mixing bowl, add in 2 cups of whipping cream, lemon pudding mixes, lemon juice, and milk. Whisk until well mixed and the texture becomes smooth.
2: Cover with plastic wrap and place inside the fridge for at least 1 hour or until set.
3: In another large mixing bowl, add in the rest of the whipping cream. Beat until well mixed and bubbly.
4: Slowly add vanilla extract and confectioners’ sugar and beat until well mixed.
5: Whisk upright for the whipped cream to form sharp peaks.
6: Arrange 1/2 of the angel food cake layer into a trifle bowl.
7: Place a layer about 1/2 of the lemon pudding, 1/2 of the strawberries, and 1/2 of the blueberries on top of the cake layer.
8: Top the blueberries with 1/2 of the whipped cream.
9: Repeat this procedure until all the ingredients are arranged in layers.
10: Cover with plastic wrap and place inside the fridge until set.
11: Serve and enjoy!