Berries and Cream Trifle

This is so easy and pretty. Great for summer barbecues or holiday parties! Prep time does not include refrigeration time.

• Ready In: 30 mins
• Serves: 8-12
• Yields: 1 trifle

Ingredients

• 1 (16 ounce)  angel food cake
• 24  ounces fresh strawberries
• 1 1⁄2 tablespoons sugar
• 14  ounces sweetened condensed milk, chilled
• 1  cup water
• 1  teaspoon  almond extract
• 1 (3 1/2ounce)  instant vanilla pudding
• 2  cups  whipping cream, whipped (no sugar added)
• 1  pint raspberries

Directions

1. Thinly slice strawberries and sprinkle with sugar. toss to coat. cover and refrigerate as long as possible (preferably overnight).
2. Beat water and sweetened condensed milk with extract until combined.
3. Whisk in pudding mix for 2 minutes. Refrigerate until mostly set
4. Gently fold whipped cream into pudding mix, 1/3 at a time.
5. Cube angel food cake into 1 inch cubes.
6. In a trifle bowl layer: 1/2 cake cubes, 1/2 strawberries, 1/2 cream. Repeat topping it off with raspberries.
7. Cover and refrigerate 4 hours or overnight.