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.
Trifles are perfect for parties and holidays and they are simple to make!
This dessert are is super light and perfect for spring and summer when you want something simple to throw together for a crowd!
Just layer it in pieces with fruit, pudding and whipped cream, and you’ve got a great summer trifle recipe everyone will love to bite into!
What You’ll Need for Berry Trifle
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
- 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 dessert for all the patriotic holidays for sure, with the red, white and blue, we can't miss!
More Trifle Desserts!
- 4 Dreamy Chocolate Trifles
- Reese's Peanut Butter Cup Brownie Trifle
- Heavenly Chocolate Caramel Cheesecake Brownie Trifle
- "Better Than Sex" Trifle Dessert
- Milk Chocolate Hazelnut Brownie Mousse Trifle
- Strawberry Brownie Trifle Delight
- OMG Chocolate Oreo Cheesecake Brownie Trifle
- Double Stuf Oreo Brownie Trifle
- Fluffy Angle Food Cake Delight with Berries
- Strawberry Explosion Cheesecake Trifle Desserts
Easy Berry Trifle
Ingredients
- 1 angel food cake cut into cubes
- 1 3.4 ounce box instant vanilla pudding mix
- 2 cups cold milk
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 12 to 16 ounces Cool Whip divided (4 to 8 ounces for pudding mixture & 8 ounces for top of trifle)
- 2 cups blueberries rinsed
- 2 cups strawberries rinsed, hulled and sliced
Instructions
- 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, 1 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. (If you want it more whip cream textured, add the full 8 ounces.)
- 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.
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