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This fancy Berry Trifle recipe is super easy to make and looks so inviting! It’s a light, no bake layered dessert filled with fluffy angel food cake, pudding, fresh berries and whipped cream, a summer delight!

Trifles are perfect for parties and holidays and they are simple to make! Everyone loves creamy, fruity berry desserts, like this Easy No-Bake Berry Cheesecake Delight Dessert

This dessert are is super light and perfect for spring and summer when you want something simple to throw together for a crowd, like this Easy No-Bake Lemon Pie Dessert!

When assembling this trifle, you just layer it with fruit, pudding and whipped cream, and voila! You’ve got a great summer trifle recipe everyone will love to bite into!

What You’ll Need for Easy Berry Trifle Recipe

This trifle is made with layers of fresh berries, angel food cake, cheesecake flavored pudding and whipped cream. The only thing you really have to mix up is the pudding with the cream cheese and whipped cream, assuming you already have an angel food cake on hand.

1 angel food cake, cut into cubes – You can use my homemade angel food cake, or store bought. Pound cake or regular vanilla cake works too.
instant vanilla pudding mix
cold milk
cream cheese
powdered sugar
Cool Whip – feel free to make your own fresh whipped cream – You’ll need a total of 4 cups!
blueberries
strawberries (can also add raspberries or sub with raspberries)

How to Make Easy Berry Trifle

In a small bowl, combine the instant vanilla pudding mix with the milk and whisk for two minutes. Set aside.
In a large bowl, beat the cream cheese on medium speed until smooth and creamy, 2 to 3 minutes. Add the powdered sugar and beat for 1 minute, or until thoroughly combined and smooth.
Add the prepared pudding to the cream cheese mixture and gently fold and stir with a rubber spatula until completely combined. Add 4 to 8 ounces of the Cool Whip to the bowl and fold it into the mixture until no white streaks remain.
To assemble the trifle, alternate layers of angel food cake, blueberries and strawberries, the pudding mixture and so on, until you get the top. Add a final layer of the pudding mixture, then arrange the remaining strawberries and blueberries in a decorative pattern in the center.
Pipe 8 ounces of remaining whipped cream on top around the border of the trifle bowl or serve with trifle.
Serve immediately or cover and refrigerate until ready to serve. This is best served within 24 hours of making it, but leftovers can be stored in the refrigerator for up to 3 days.

Good thing spring and summer is all about fresh berries! If strawberries and blueberries aren’t available, feel free to use peaches, mangos, raspberries or blackberries!

We love this trifle with light and fluffy angel food cake, but you can use Vanilla Greek Yogurt & Olive Oil Pound Cake or my Super-Moist Vanilla with Cake Vanilla Buttercream!

We really love this berry dessert for all the patriotic holidays for sure, with the red, white and blue! We can’t miss when we are serving up this berry trifle with angel food cake! Who else wants to dig in?

More Trifle Desserts!