Red White & Blue Berry Trifle is a jaw-dropping beauty to serve for July Fourth, flag day or any flag-flying holiday! The patriotic layers of whipped cream, pudding, angel food cake and berries provide a conversation-piece dessert that guests will enjoy admiring as much as eating! This recipe lists the ingredients needed and basic directions, but the amounts needed will depend upon your presentation bowl size. For that reason there may be leftovers of cake, pudding, fruit, etc. to store and use for other purposes. I used a 3 1/2-quart glass bowl and filled it to and a little over the top and I had leftovers of most layers.
Cook pudding according to package directions using milk and set aside to cool to room temperature.
Tear or cut angel food cake into 2-inch pieces; set aside.
Whip the whipping cream, adding sugar slowly then vanilla, beating until whipped topping consistency, but do not overbeat.
In large glass bowl line bottom with an even layer of cake pieces, followed by a layer of strawberries. Spread about half the cooled pudding on top of strawberries.
Sprinkle a layer of blueberries on top of pudding, followed by a layer of whipping cream. Next a layer of strawberries, then cake, the rest of the pudding, blueberries, and remaining whipped cream on top.
Decorate the top with remaining berries and an American flag!