ThE FoUrTh!

 So everyone knows the 4th of July is coming up and I am so excited to celebrate! I feel so blessed to live in America and have the freedoms that we do. We truly live in such a great country and I'm so glad we have a holiday to celebrate it. Growing up we would always and still do have a BBQ and fireworks at my Uncle Marv's down the street. Some years my siblings and I  would take a huge bag of popcorn and climb our hill in the back of our yard to watch the fireworks. Ann Morrison Park in Boise has a nice fireworks display every year and that's where we'll be celebrating the fourth along with the parade downtown. I do have to say that I will miss the Idaho Falls fireworks though, every year they put on quite a show. Those fireworks are amazing especially if you are lucky enough to get a good view up close. I hope everyone has a wonderful fourth of July celebrating the amazing country we live in. Here is a recipe I found on skinnytaste.com it looked so yummy I had to share.


Red White and Blueberry Trifle

ingredients:

• 10 oz angel food cake, cut into 1-inch cubes*
• 2 pints strawberries, sliced
• 2 pints blueberries

For the cream filling:

• 6 tbsp fat-free sweetened condensed milk (I used Borden Eagle)
• 1 1/2 cups cold water
• 1 package sugar-free white chocolate instant pudding mix
• 12 oz fat-free frozen whipped topping, thawed

Directions:

Whisk the condensed milk and water in a bowl. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping.

Arrange half of the cake in the bottom of a 14-cup trifle dish. Sprinkle evenly with a layer of blueberries. Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic bag and cut the corner off). Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern. Cover and refrigerate at least one 1 hour.

*I only used 10 oz of a 16 oz cake.