Quick and Elegant Strawberry Blueberry Trifle
4 cups de-stemmed and quartered strawberries
6 ounce container blueberries
13 ounce angel food cake (you’ll have about 1/4 of the cake leftover)
4 cups Devinly Whipped Topping, Cut the Crap Whipped Topping of another natural, light whipped topping
Rip about ¼ of the cake into 1 to 2-inch pieces and place them in the bottom of a 16-18 cup trifle bowl in a relatively even layer. Top them evenly with about 1/2 of the strawberries then about half of the blueberries. Spoon about 1-1/3 cups of the whipped topping evenly over the strawberries and blueberries. Rip another ¼ of the cake and add that to create another layer. Add another 1/2 of the strawberries in an even layer. Top that with another cup of the whipped topping, evenly spread over the strawberries. Then rip about ¼ of the remaining cake (1/4 will still remain) and place that in a relatively even layer. Add the remaining whipped topping to the center followed by the remaining blueberries to the center two-thirds.
Makes 16 cups.
Each (about 1 cup) serving has: 89 calories, 2 g protein, 21 g carbohydrates (9 sugars), trace fat, trace saturated fat, 0 trans fat, 0 cholesterol, 1 g fiber, 139 mg sodium