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Dessert
Chef Ida Rodriguez
4 cups Sweetened Whipped Heavy Cream
1 5.9 ounce package Vanilla Pudding
1 9 inch Angel Food Cake cut into 1 inch cubes
3 cups Strawberries sliced
3 pints Blueberries
1 cup Slivered Almonds
Prepare instant pudding according to package directions.
Layer ingredients as follows from bottom of trifle bowl to top; 1/3 whipped cream, ½ of cake cubes, ½ of pudding, strawberries, 1/3 whipped cream, cake cubes, pudding, blueberries, remaining whipped cream and top with slivered almonds.
