This Angel Food Trifle is a no-bake cake and takes very little effort; done in about 30 minutes! You can even use frozen berries for this cake when they are out of season and too expensive otherwise. The berry glaze is optional if you are serving it the same day but does preserve fruit if you serve it the next day. Ideally, you want to use a Trifle bowl for this recipe. Author: Natasha of NatashasKitchen.com Serving: 8-12 Ingredients 2 cups (1 pint) Heavy Whipping Cream, very cold 2 (12 oz) angel food cake blocks (I purchased mine at Fred Meyer; $3 each) 1 cup cold milk (any kind, but I used whole milk) 6 oz package instant vanilla pudding 14 oz can sweetened condensed milk, refrigerated 2 lbs berries (you could probably use stone fruit too, here’s what I used): - 1 lb fresh strawberries, sliced - 16 oz bag frozen mixed berries Strawberry Fruit Glaze (sold in any grocery store next to the fresh berries) Instructions For the Cream: Beat cold whipping cream on the highest speed for about 3 minutes or until fluffy and stiff peaks form. Refrigerate until ready to use. Whisk 1 cup milk together with instant pudding until well blended, then whisk in 1 can refrigerated condensed milk until smooth. Gently fold in the whipped cream and refrigerate until ready to use. Assembly: Chop your angel food cake into 1″ cubes and place ⅓ of them into the bottom of your trifle bowl. Add ⅓ of your cream and spread around somewhat evenly (it doesn’t have to be perfect!) Add ¼ of your fresh/frozen fruit. I thought it looked pretty to put the strawberries around around on the walls of the bowl, but you can do it any way you want to. Spread a thin layer of glaze over the fruit. Repeat steps 1-4 until you have 3 layers of cake. Arrange your remaining fruit over the top of your cake (you’ll have the most fruit for the top since you’ll probably want to make it look extra fancy) and brush a thin layer of glaze over the fruit .