Angel Fruit Spectacular
Serves 8. Recipe is by Julie Kay.
1 (1-lb.) angel food cake mix
1 (21-oz.) can peach pie filling
2½ cups fresh blueberries, divided
2½ cups fresh strawberries, divided
1 cup Heath Bits ‘O Brickle toffee bits
1 (16-oz.) carton heavy whipping cream
1. Make angel food cake according to package directions. Set aside.
2. Mix together peach pie filling, 2 cups blueberries, 2 cups strawberries and toffee bits in slow cooker. Cook on Low for 2 hours. Keep remaining ½ cup blueberries and ½ cup strawberries in the refrigerator until needed for garnish.
3. Whip up whipping cream and set aside.
4. Cut up angel food cake into pieces and set half in trifle bowl. Put half of cooked toffee/fruit mixture on top. Dollop half of whipped cream on top of that. Layer with more angel food cake pieces, cooked fruit and whipped cream dollops. Top with remaining fresh blueberries and strawberries.