A family favorite at many Memorial Day and 4th of July parties, this dessert is light, delicious, and extremely fast and easy to prepare. I don't have a formal recipe because the ingredients and amounts used are really up to you.
Here's how I make it.
Use a store-bought angel food cake or make one from a box mix (tear into pieces), one large box (5.1 ounces) of cook and serve or instant vanilla pudding (prepared as directed with low-fat milk, see note below), frozen and defrosted light whipped topping (8-ounce container), 32-ounce container of fresh or frozen strawberries (sliced, leaving 4 or 5 whole for the top garnish) and 2 cups fresh blueberries (1-pint container).
In a large glass bowl, using about 1/3 of the angel food cake pieces, layer the angel food cake at the bottom, top the cake with 1/3 of the vanilla pudding, next add about 1/3 of the strawberries and blueberries, then 1/3 of the whipped topping. Continue with another layer, in the same order, for a total of 3 layers (saving some whipped topping for garnishing). Finish with a few dollops of whipped topping and whole strawberries.
Makes enough for 6-8 servings.
Notes:
You can mix the whipped topping with an equal amount of 0% Greek vanilla yogurt for a healthier option and it gives it a slightly tangy flavor which helps to balance all the sweetness in this dessert.
This is equally as delicious with fresh or frozen strawberries but I don't suggest using frozen blueberries. If using frozen strawberries, no need to defrost the berries, Just assemble the dessert in the morning if serving in the evening or make it the day before.
I prefer to use the cook and serve vanilla pudding because I think it tastes more like homemade pudding compared to instant pudding.