Ingredients:

  • 16 oz Angel Food Cake
  • 21 oz Blueberry Pie Filling
  • 1 cup Fresh Blueberries
  • 2 cups Heavy Whipping Cream
  • 1/2 cup Powdered Sugar
  • 1 tsp Pure Vanilla Extract

Instructions:

  1. Cube the angel food cake into uniform 1-inch pieces.
  2. Stir the fresh halved blueberries into the blueberry pie filling until the mixture is glossy and streaked with deep purple.
  3. Combine cold heavy cream, powdered sugar, and vanilla in a chilled bowl. Beat on medium-high speed until stiff peaks form.
  4. Press a layer of cake cubes into the bottom of a trifle dish or large glass bowl.
  5. Spoon half of the blueberry mixture over the cake, spreading it to the edges.
  6. Top with a generous layer of whipped cream.
  7. Repeat the layering process once more, finishing with a final swirl of whipped cream and a scattering of fresh berries on top.
  8. Chill the dessert in the refrigerator for 2 hours before serving.