Triple Berry Trifle with Cheesecake Layer
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Triple Berry Trifle with Cheesecake Layer
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This Triple Berry Trifle recipe is a beautiful and delicious dessert made with layers of cake, creamy cheesecake pudding, a colorful berry layers comprised of strawberries, raspberries, and blueberries. Not only is this Berry Trifle simple to make and ready in less than 20 minutes.
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Ingredients
- 1 prepared angel food
- 2 boxes (3.4 oz) instant cheesecake pudding mix
- 2 cups milk
- 1 tub (16 oz) whipped topping thawed
- 2 small packages fresh raspberries
- 1 package fresh blueberries
- 1 pound fresh strawberries tops removed and sliced
Instructions
- In a medium bowl, whisk together the pudding and milk until smooth. Place in the refrigerator until you are ready to assemble.
- Prepare your berries by washing generously and remove the tops of your strawberries and chop into small pieces. Add to a bowl and toss to mix.
- Chop up the angel good cake into bit size pieces. I cut mine into 2”x 2” cubes.
- Place ⅓ of the cake pieces in a single layer on the bottom of a trifle dish.
- Top with ⅓ of the cheesecake pudding and smooth into an even later.
- Add ⅓ of the whipped topping on top of the pudding and smooth.
- Top with about ⅓ of your berries.
- Repeat for two more layers. Top the trifle with the remaining whipped topping and berries.
- Refrigerate the trifle before serving for 2-3 hours, this makes serving easier, the layers hold together better and allows the flavors to combine nicely. Enjoy every bite!
Notes
- Tips
- Check out our Espresso Granita With White Chocolate Cream to make your taste buds jump for joy.
- Prepare all the separate components of the trifle before assembling.
- Take extra care with placing the first layer, as this will be the first visible thing in the bowl.
- Ideally, allow enough time for the trifle to sit in the refrigerator 2-3 hours before serving. This gives the layers a chance to meld.
- Save time by purchasing angel food cake from the supermarket bakery department.
- Store leftovers in an airtight container in the refrigerator for up to 24 hours. After this time, the cake can get soggy
- Cut the cake with a serrated bread knife to get fewer crumbs.
Nutrition Information
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Serving
1g
Calories
110kcal
(6%)
Carbohydrates
22g
(7%)
Protein
3g
(6%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.3g
Cholesterol
5mg
(2%)
Sodium
163mg
(7%)
Potassium
157mg
(4%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
71IU
(1%)
Vitamin C
22mg
(24%)
Calcium
80mg
(8%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 110kcal | 6% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Cholesterol | 5mg | 2% |
| Sodium | 163mg | 7% |
| Potassium | 157mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 71IU | 1% |
| Vitamin C | 22mg | 24% |
| Calcium | 80mg | 8% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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