Directions

1. Wisk both boxes of pudding with milk which will make it thicker than normal.
2. Stir in at least half of the container of cool whip, you can add more if you like, save enough for topping.
3. Arrange a layer of ⅓ of the Angel food cake in the bottom of a glass or trifle bowl.
4. Top with ⅓ of the pudding mixture.
5. Top with ⅓ of sliced strawberries.
6. Repeat layers twice more, to create 3 layers of each ending in strawberry.
7. Top with a layer of cool whip, and garnish with reserved whole strawberries.
8. Cover with plastic wrap and let stand in fridge for at least an hour or two before serving.

Variations:

Fruit trifle:  Use different pudding combos, like lemon and French vanilla, vanilla and white chocolate, or others.  Add blueberries or strawberry/banana, etc.  Also try chocolate angel food cake with banana or strawberries.

White Chocolate Brownie with Coffee and Toffee:  Make a pan of more cakey brownies by using an additional egg.  Use white chocolate pudding, cut back on some of the milk, and mix in ¼ cup of intense coffee blend.  (Use 2 T. or more of instant coffee and dissolve in hot water so it’s very strong).  Instead of fruit, use Heath toffee chips as the third layer and for garnish.

Pumpkin Trifle:  Spice cake, white chocolate or vanilla pudding with canned pumpkin mixed in.  Use crushed up gingerbread Cookies as third layer and for garnish.

Pound Cake Trifle:  Use Pound cake instead of angel food, and full-fat versions of pudding and whipped cream.

By Amber