Berry Trifle

Berry Trifle


"This dessert is great for parties. Its presentation is pretty, and it's even better to eat! Any combination of frozen berries may be used. Garnish with chopped nuts."

Ingredients 2 h {{adjustedServings}} servings 236 cals

Serving size has been adjusted!

Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 38.8g
  • 13%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 210 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

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  1. Place cubed cake in bottom of large glass serving bowl. Layer the blueberries, raspberries and blackberries on top of the cake. Sprinkle with praline liqueur.
  2. In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of whipped topping, stir well. Pour mixture over frozen berries. Top custard with remaining cool whip. Let sit at room temperature for 1 hour or in refrigerator for 2 to 3 hours, enough for the berries to thaw before serving.
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Reviews 196

  1. 230 Ratings


This recipe is always a huge hit. One word of advice...after you put the 1st layer of cake and berries down, pour half the "pudding" mixture over top, then finish with another layer and pour the rest of the pudding mixture. The mixture is too thick to reach the bottom layer if you only pour over the top.

penny p.

First off, this is the ONLY dessert I have ever made where my husband asked for seconds...and he doesn't even like dessert! This was one of the best and most delicious recipes I have ever gotten from! I did, however, make the following changes: 1) In place of the cool whip, I used a pint sized container of heavy cream, whipped, and flavored w/ vanilla extract. I added approx 1 1/2 cups of the whipped cream to the custard mixture, and "frosted" the top of the trifle with the rest. 2) Instead of the blackberries, I used a 16 oz carton of frozen sliced sweetened strawberries in syrup. I thawed it in the microwave and spooned the syrup on the cake layers to moisten instead of the praline liqueur. 3) I made multiple layers of cake, berries and custard, instead of just one layer of cake on the bottom. 4) I used a 13 oz Entemann's All Butter Loaf Cake and it worked perfectly. This was SO delicious I can't even believe it! I definitely plan on making it for family and friends in the summer, when fresh berries are in season. Thanks for an AMAZING recipe!


Yum, yum! This was a hit. Definitely add the extra half cup of milk to pudding. Next time I will layer cake and berries for an even prettier presentation. Leave more time for berries to defrost, as well, so that the juice is well absorbed by the cake.