Summer Berry Trifle Recipe
Layer upon layer of angel food cake, summer berries, and a custard like filling, this trifle recipe is a cold dessert that is perfect for hot summer days!
Servings: 12 people
Whisk the condensed milk and water in a bowl. Then, whisk in the pudding mix for about 2 minutes. Let it stand for about 2 minutes or until soft-set; then fold in the whipped topping.
Cut the angel food cake into cubes. Arrange half the cubes in the bottom of a 14-cup trifle bowl.
Take the half the blueberries and layer them on top of the angel food cake.
Spread half of the cream filling over the blueberries and gently spread until the blueberries and cake are covered.
Next, layer on half of the fresh sliced strawberries.
Now, repeat the layering process again. Layer the remaining cake cubes on top of the strawberries, then add more blueberries. Top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern.
Cover and refrigerate at least 1 hour.
- To make life as easy as possible, I typically use a store bought angel food cake. But if you want to make a homemade angel food cake recipe, that will also work well.
- Feel free to substitute with a sponge cake. Sponge cake tends to be a bit richer, but is equally delicious in this recipe.
- I use Kraft's Jello - cheesecake instant pudding. To make this more of a healthy dessert recipe, I use the low sugar pudding mix. This brand is also gluten free. Take a look at some of the research I've done here.
- If you can't find cheesecake instant pudding, you can use white chocolate instant pudding.
- It's always fun to mix up the fruit in trifle recipes. I've added in fresh raspberries and bananas and they taste amazing!
Calories: 246kcal | Carbohydrates: 48g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 194mg | Potassium: 287mg | Fiber: 2g | Sugar: 36g | Vitamin A: 163IU | Vitamin C: 33mg | Calcium: 154mg | Iron: 1mg