Amy's Global Kitchen

One year ago, I shared the very first post on Amy’s Global Kitchen. What started as a place to collect recipes and memories has become so much more. It’s been a joy to share my family favorites, explore new flavors, and connect with others who love food as much as I do.

These past few months have brought growth, learning, and a few changes, including moving the blog to this new platform. While the platform may be new, the heart of Amy’s Global Kitchen remains the same: recipes, meaningful memories, exploring different cultures and traditions, and the belief that life’s best conversations happen around the table.

To celebrate one year i wanted to share a dessert that reminds me of summers growing up. My mom used to make Angel Delight, which is a light, fluffy dessert that seemed to make an appearance at family gatherings. This version features strawberries and blueberries, making it the perfect treat for a warm summer day.

Thank you to everyone who has followed along, tried a recipe, shared a kind word, or encouraged me throughout this first year. Your support means more than you know. Looking forward to taking you on a global adventure this next year.

Amy’s Global Kitchen Recipes

Angel Delight

Light and refreshing dessert that is perfect for summer gatherings.

Print Recipe

Servings: 10 servings

Course: Dessert

Ingredients Method Notes

Ingredients

  

• 1 prepared angel food cake cut into 1-inch cubes
• 8 ounces cream cheese softened
• ½ cup powdered sugar
• 1 3.4-ounce package instant vanilla pudding mix
• 2 cups cold milk
• 1 8-ounce container whipped topping, thawed
• 2 cups fresh strawberries hulled and sliced
• 1½ cups fresh blueberries
• Fresh mint for garnish (optional)

Method

 

1. In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
2. In a separate bowl, whisk together the vanilla pudding mix and cold milk for about 2 minutes, until it begins to thicken.
3. Fold the pudding into the cream cheese mixture until well combined. Gently fold in half of the whipped topping.
4. In a trifle bowl, layer one-third of the angel food cake cubes, one-third of the cream mixture, and one-third of the strawberries and blueberries.
5. Repeat the layers two more times.
6. Spread the remaining whipped topping over the top and garnish with a few extra strawberries, blueberries, and fresh mint if desired.
7. Refrigerate for at least 2 hours before serving to allow the flavors to meld.

Notes

Tip text

This trifle can be made the night before serving, making it a perfect make-ahead dessert for summer celebrations.