Red, White and Blue Trifle

July is one of my favorite months.  I guess that's because it's our wedding anniversary and my birthday month and best of all it's SUMMER.  This is a recipe that every time I serve it I get rave reviews.  It's a great summer dessert that is cool and refreshing and perfect for the 4th of July.  This recipe is for a trifle bowl but can also be made into individual servings, as pictured. 

Have a happy and safe 4th of July.

Red, White and Blue Trifle

1 angel food cake

1 small package fresh blueberries

1 16 oz. package fresh strawberries (add sugar and crush a little to make juice)

1 small bag fresh frozen raspberries (thaw and add sugar to taste and make juice)

1 pint whipping cream (whip and sweeten)

1 small package instant vanilla pudding (make as package directs)

Tear cake into small chunks as you go along.  Layer, for example:  pieces of cake, several spoonfuls of raspberries, several spoonfuls of pudding,  sprinkle some blueberries, pieces of cake, several spoonfuls of strawberries, several spoonfuls of whipped cream, sprinkle some blueberries.  Keep layering until trifle bowl is full or all ingredients are gone.  Chill for at least one hour.

TIPS:  Use the juice when you are spooning on the fruit, you want your cake to have a little juice soak in.  Also don't forget to make the top pretty.  Serve cold.