For an easy dessert, try this trifle with tender chunks of angel food cake layered with a mixture of sweetened condensed milk, whipped cream and sliced strawberries.
1 1/2 cups heavy cream, whipped or 1 (8-ounce) container frozen non-dairy whipped topping, thawed
2 pints strawberries, washed, stemmed and sliced
1 (14-ounce) can sweetened condensed milk
1 ready-made angel food cake
- Fold non-dairy whipped topping, strawberries and sweetened condensed milk together in a large mixing bowl.
- Tear the cake into bite-sized pieces; fold half of these pieces into the strawberry mixture.
- Place remaining half of torn cake pieces into a glass trifle bowl or other attractive glass serving bowl, top with strawberry cream mixture and refrigerate for 30 minutes before serving.
Makes 12 servings.