Labor Day weekend is here, and if you have agreed to take dessert to a cook-out then I have a recipe for the perfect patriotic treat, the Red, White and Blueberry Trifle.

This treat is light, sweet and delicious. It's packed with healthy strawberries and blueberries. Every time I prepare this dish it goes fast! Did I mention it's super easy?

I have found a couple of things that make this dish a quick fix. First, I usually make it the day or night before an event. Also, I buy an angel food cake already prepared. I use Cool Whip Light for the whipped topping and Borden Eagle condensed milk.

Before I get started on the cream mixture, I wash the fruit and slice the strawberries. I break up the angel food cake with my hands while I'm waiting on the mixture to set.

Red White and Blueberry Trifle
10 oz angel food cake, broken into 1-inch cubes*
2 pints strawberries, sliced
2 pints blueberries

For the cream filling:
6 tbsp fat-free sweetened condensed milk
1 1/2 cups cold water
1 package sugar-free white chocolate instant pudding mix
12 oz fat-free frozen whipped topping, thawed

First, whisk the condensed milk and water in a bowl. Next, whisk in the white chocolate instant pudding mix for 2 minutes.
Let the mixture stand for 2 minutes or until soft-set, then fold in the whipped topping.

Grab a 14-cup trifle dish and arrange half the cake at the bottom of the dish. I usually buy an angel food cake and just break it up into pieces.
Once the cake is arranged, spread an even layer of blueberries across it.

After that, spread your cream mixture on top of the blueberries. Some people prefer to pipe it out of a plastic bag, but I like to use a soft spatula.

Top the cream mixture with a layer of cut strawberries.

Layer the remaining cake on top of the strawberries.

Add a second layer of blueberries, and top it with the rest of the cream mixture.

Mandee Montana, Townsquare Media
Mandee Montana, Townsquare Media

Finish the dish with the remaining blueberries and strawberries in a pretty pattern on top.