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Triple Berry Trifle with Cheesecake Layer
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.
Prep Time
10 mins
Assembly Time
10 mins
Total Time
29 mins
Servings: 12
Calories: 110 kcal
Course:
Dessert
Cuisine:
American
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!
Cup of Yum
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
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
% 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.