Happy Memorial Day! I hope everyone is having a fun, long weekend. If you are headed to a BBQ today, you might want to consider bringing this dessert along!
I made this on a whim yesterday for a family BBQ and decided I had to share it. It’s just too good.
It’s a fresh berry trifle that’s perfect for summertime. It’s made with fresh berries, angel food cake and an unbelievable vanilla pudding and cream cheese custard.
The local strawberries are so delicious right now and I wanted to incorporate them into a dessert … something other than strawberry shortcake. I have been craving a trifle for awhile, and thought it would perfect to do a festive berry trifle in honor of Memorial Day.
I had no idea it would turn out to be one of my all time favorite desserts. YOU GUYS! This is seriously amazing. My husband is not a custard or pudding guy so he didn’t think he’d be a fan, but he had several servings and told me numerous times how “bomb” it was.
The best part about this dessert is, you can make it healthy-ish. You can use fat-free cream cheese, fat-free yogurt and fat-free sour cream. Totally up to you, and I really don’t think it makes a difference in the taste.
The beauty about this trifle is that it’s pretty quick to put together, and you could easily use frozen berries as well. I used strawberries, raspberries, blueberries and blackberries, but you can use whatever you have or prefer.
And how cute is my new trifle dish from Pampered Chef?! The stand is separate so it can turn over and be used as a cake stand as well. Love!
Anyways, I hope everyone has a fun, safe holiday with family and friends!
Lastly, I would like to say a BIG thank you to all of our men and women in uniform – past, present and future – you truly are amazing and I am beyond grateful for all you do!
- 1 prepared angel food cake cut into cubes
- 1 pkg vanilla pudding sugar free
- 1 1/2 cups cold milk
- 6 oz cream cheese
- 1 cup vanilla yogurt
- 1/2 cup sour cream
- 1 container whipped topping – such as Cool Whip (about 12 oz)
- 2 cups raspberries
- 2 cups strawberries chopped
- 2 cups boysenberries
- 2 cups blueberries
In your mixer, whisk the milk and pudding mix together for a couple minutes or until firm. Pour into another bowl and set aside.
In the bowl of your mixer, add yogurt, cream cheese, sour cream and beat until smooth. Fold in pudding and 1 cup of whipped topping.
Place a third of the angel food cake cubes in a 4-quart trifle bowl. Top with a third of the pudding mixture, a third of the berries and half of the remaining whipped topping.
Repeat layers once. Top with remaining cake, pudding and berries.
Serve immediately or refrigerate. Enjoy!