Berries And Cream Trifle

• 1 (16 ounce) angel food cake
• 24 ounces fresh strawberries
• 1 1/2 tablespoons sugar
• 14 ounces sweetened condensed milk, chilled
• 1 cup water
• 1 teaspoon almond extract
• 1 (3 1/2 ounce) instant vanilla pudding
• 2 cups whipping cream, whipped (no sugar added)
• 1 pint raspberries

1. Thinly slice strawberries and sprinkle with sugar. toss to coat. cover and refrigerate as long as possible (preferably overnight).
2. Beat water and sweetened condensed milk with extract until combined.
3. Whisk in pudding mix for 2 minutes. Refrigerate until mostly set
4. Gently fold whipped cream into pudding mix, 1/3 at a time.
5. Cube angel food cake into 1 inch cubes.
6. In a trifle bowl layer: 1/2 cake cubes, 1/2 strawberries, 1/2 cream. Repeat topping it off with raspberries.
7. Cover and refrigerate 4 hours or overnight.

angel food cake, fresh strawberries, sugar, condensed milk, water, almond, vanilla pudding, whipping cream, raspberries

Taken from www.food.com/recipe/berries-and-cream-trifle-362105 (may not work)