Berry Trifle with Vanilla Pudding, Angel Food Cake, and Fresh Berries Recipe

Introduction

Berry trifle is a delightful layered dessert that combines fluffy angel food cake, creamy vanilla pudding, and fresh mixed berries. It’s a perfect treat for gatherings, offering a balance of sweetness and freshness in every bite.

Ingredients

• 2 (3.4-ounce) packages French vanilla pudding mix
• 4 cups whole milk
• 1 store-bought angel food cake, cut into 1-inch squares
• 3 (16-ounce) containers strawberries, tops removed and sliced, divided into thirds
• 2 cups blueberries, divided into thirds
• 2 cups raspberries, divided into thirds
• 8 ounces Cool Whip, divided in half

Instructions

1. Step 1: In a large mixing bowl, whisk together the dry French vanilla pudding mix and 4 cups of whole milk until smooth and free of lumps. Cover tightly with plastic wrap and refrigerate for about 5 minutes or until set.
2. Step 2: In a trifle bowl, arrange half of the angel food cake squares evenly as the base layer.
3. Step 3: Spoon half of the chilled pudding over the cake pieces and spread evenly with a rubber spatula.
4. Step 4: Layer one-third of the sliced strawberries, blueberries, and raspberries evenly over the pudding.
5. Step 5: Spread half of the Cool Whip evenly over the berry layer, covering them completely.
6. Step 6: Add the remaining angel food cake squares on top of the Cool Whip.
7. Step 7: Repeat the pudding layer with the remaining half of the pudding, then add the next third portion of each berry.
8. Step 8: Spread the remaining Cool Whip over this berry layer.
9. Step 9: Finish by topping the trifle with the last third of the strawberries, blueberries, and raspberries, arranging them attractively.

Tips & Variations

• Substitute fresh berries with thawed frozen berries if fresh ones are not available, but drain excess liquid before layering to prevent sogginess.
• For added texture, sprinkle chopped nuts or toasted coconut between layers.
• Use homemade vanilla pudding for a richer flavor and to cut down on preservatives.

Storage

Cover the trifle with plastic wrap and refrigerate. It keeps well for up to 2 days. When ready to serve, give it a gentle stir if layers have slightly settled. Avoid freezing as the texture of the pudding and whipped topping may change upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this trifle in advance?

Yes, the trifle can be assembled up to a day ahead and stored in the refrigerator. This helps the flavors meld together, but be sure to cover it well to keep it fresh.

What can I use instead of Cool Whip?

You can substitute Cool Whip with freshly whipped cream or a non-dairy whipped topping depending on your preference or dietary needs.

Berry Trifle with Vanilla Pudding, Angel Food Cake, and Fresh Berries Recipe

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★★★★★

4.6 from 705 reviews

• Author: anna
• Total Time: 15 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

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Description

This Berry Trifle is a delightful layered dessert featuring moist angel food cake, creamy French vanilla pudding, and a vibrant mix of fresh strawberries, blueberries, and raspberries. Topped with cool, fluffy whipped topping, it’s perfect for gatherings or a refreshing summer treat.

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Ingredients

Scale 1x2x3x

Pudding

• 2 (3.4-ounce) packages French vanilla pudding mix
• 4 cups whole milk

Cake

• 1 store-bought angel food cake, cut into 1-inch squares

Berries

• 3 (16-ounce) containers strawberries, tops removed and sliced, divided into thirds
• 2 cups blueberries, divided into thirds
• 2 cups raspberries, divided into thirds

Topping

• 8 ounces Cool Whip, divided in half

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Instructions

1. Prepare the pudding: In a large mixing bowl, whisk together the dry French vanilla pudding mix with 4 cups of whole milk until smooth and lump-free. Cover tightly with plastic wrap and refrigerate for about 5 minutes until the pudding is set and chilled.
2. Layer the angel food cake: Spread half of the 1-inch angel food cake squares evenly as the base layer in a trifle bowl.
3. Add the pudding layer: Spoon half of the chilled pudding over the cake pieces and use a rubber spatula to spread it evenly to cover all the cake.
4. Layer berries: Distribute one-third of the sliced strawberries, blueberries, and raspberries evenly over the pudding layer to create a colorful berry layer.
5. Add whipped topping: Spread half of the Cool Whip evenly over the berry layer, covering them completely.
6. Repeat the layering: Add the remaining angel food cake pieces over the Cool Whip, followed by the rest of the pudding layer, then another one-third portion of each type of berry.
7. Finish with whipped topping and berries: Spread the remaining Cool Whip over this berry layer, then top with the last third of strawberries, blueberries, and raspberries to decorate and complete the trifle.

Notes

• For best results, use chilled pudding and whipped topping to make layering easier and keep the trifle firm.
• You can prepare this dessert a few hours ahead of time; just cover and refrigerate until serving.
• Substitute any berries with your preferred seasonal fruits for variety.
• Use homemade angel food cake if desired for a fresher option.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: Berry Trifle, Angel Food Cake Dessert, No-Bake Dessert, Berry Pudding Trifle, Summer Dessert