2 cups blueberries
1 prepared angel food cake, cut into chunks
2 cups chopped fresh strawberries
2 cups peach slices, chopped
1 (6 ounce) container fresh raspberries
2 (16 ounce) tubs frozen whipped topping, thawed
DirectionsIn a deep, clear glass bowl or trifle bowl, spread a layer of angel food cake chunks. Scatter the cake with chopped strawberries in a thin layer. Sprinkle the strawberries with a layer of blueberries, followed by a layer of chopped peach slices. Sprinkle a few fresh raspberries over the peaches. Dollop a layer of whipped topping, then repeat layers until all cake and fruit has been used. Finish trifle with a layer of whipped topping. Cover the trifle, and refrigerate until chilled, about 1 hour.
If you are having trouble finding fresh blueberries or peaches, frozen ones will work. Simply pour blueberries into a strainer and rinse. Spread the berries on paper towels to dry slightly. With the peaches, simply allow slices to thaw and chop into smaller pieces.