Canada Day Three Berry Trifle

Ingredients

• 2 cups cubed angel food cake
• 1 (3 ounce) package raspberry-flavored gelatin mix (such as Jell-O)
• 3 cups boiling water, divided
• 3 cups cold water, divided
• 2 cups fresh raspberries
• 2 (3.5 ounce) packages instant vanilla pudding mix, divided
• 4 cups milk, divided
• 1 (3 ounce) package cherry-flavored gelatin mix (such as Jell-O)
• 2 cups pitted and halved fresh cherries
• 1 (3 ounce) package strawberry-flavored gelatin mix (such as Jell-O)
• 2 cups halved fresh strawberries
• 1 (12 ounce) container frozen whipped topping, thawed
• 1/4 cup fresh raspberries, cherries, and strawberries for garnish

Directions

Place cake cubes in the bottom of a trifle bowl. Stir raspberry gelatin and 1 cup boiling water together in a large measuring cup until dissolved; stir in 1 cup cold water. Pour raspberry gelatin mixture over cake cubes; press down. Spread raspberries evenly over top of gelatin; place trifle in refrigerator to chill until set, about 45 minutes.

Whisk 1 package pudding mix and 2 cups cold milk together in a bowl for 2 minutes. Spread pudding over raspberries in trifle bowl; return trifle to refrigerator to chill until pudding sets, about 45 minutes.

Stir cherry gelatin and 1 cup boiling water together in a large measuring cup until dissolved; stir in 1 cup cold water. Pour cherry gelatin over pudding in trifle bowl; spread cherries over gelatin. Return trifle to refrigerator to chill until gelatin sets, about 45 minutes.

Whisk remaining package pudding mix and 2 cups cold milk together in a bowl for 2 minutes. Spread pudding over trifle; chill until pudding sets, about 45 minutes.

Stir strawberry gelatin and 1 cup boiling water together in a large measuring cup; stir in 1 cup cold water. Pour strawberry gelatin over pudding; spread strawberries over gelatin. Return trifle to refrigerator to chill until completely set, about 1 hour.

Spread whipped topping over trifle; garnish the top with reserved berries.