1 prepared angel food cake, cubed
1 pint fresh strawberries, chopped
1 pint fresh blueberries, washed
1 box (3.4 oz) instant vanilla pudding
1 1/2 cups milk
1 container (12 oz) cool whip, thawed
1 cup (8 oz) sour cream
raspberries for garnish
Whisk together milk and pudding until smooth then add sour cream and cool whip. Set aside.
Layer individual containers with cake then fruit then pudding mixture - 2 layers work in a regular size juice glass. Then top with a few pieces of fruit. Cover and chill until ready to serve (ideally at least 2 hours, but no more than 8 hours ahead). The pudding mixture will keep for several days and it's great as a dip for fruit on it's own.
No comments:
Post a Comment