13 oz angel food cake
1 quart strawberries
3 cups blueberries
16 oz frozen sliced strawberries in syrup, thawed
24 oz strawberry yogurt
3.4 oz pkg white chocolate instant pudding and pie filling
2 cups frozen whipped topping, divided
Cut cake into 1-in. cubes using Color Coated Bread Knife; set aside. Hull fresh strawberries and cut into quarters. Set aside 1/2 cup of the strawberries and ½ cup of the blueberries for garnish. In Classic Batter Bowl, combine remaining fresh and frozen strawberries; mix well.
Juice lemon using Juicer to measure 2 tbsp juice. In Stainless (4-qt.) Mixing Bowl, whisk yogurt, pudding mix and lemon juice until smooth using Stainless Whisk; immediately fold in 1 cup of the whipped topping.
To assemble trifle, place one-third of the cake cubes into Trifle Bowl. Top with one-third of the strawberry mixture and one-third of the blueberries, pressing down lightly. Top with one-third of the yogurt mixture, spreading evenly. Repeat layers two times, spreading last layer evenly using the Small Spreader to create a flat surface.
To garnish, fill Easy Accent® Decorator fitted with open-star tip with remaining whipped topping. Pipe whipped topping over top of trifle; garnish with reserved strawberries and blueberries. Refrigerate until ready to serve.
Cheesecake pudding and pie filling or vanilla pudding and pie filling can be substituted for the white chocolate pudding, if desired. If using vanilla pudding, add 6-8 drops of red food coloring for a pinker color, if desired.
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