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Berry Cheesecake Trifle

Berry Cheesecake Trifle

  • Prep

  • Ready In

Susan Golden

Angel food cake layered with cheesecake pudding, blueberries, strawberries and whipped topping for a dessert your family will love.

Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 173 kcal
  • 9%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 219 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Whisk pudding mix and milk in a bowl for 2 minutes; let stand until thick, about 3 more minutes.
  2. Layer half the cake cubes into a trifle bowl or glass serving dish. Top cake cubes with half the pudding, half the blueberries, and half the whipped topping. Repeat layers; cover and refrigerate 4 hours before serving.
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Reviews

Rae
1
7/18/2014

This was pretty good. Very pretty. I made a homemade angel food cake because I don't like the taste of store bought. The cheesecake pudding was not very cheesecakey. If I made this again I would use the filling from a Jello No Bake mix. Tasty cool dessert for a hot summer day.

happyschmoopies
0
7/8/2014

It was a very lovely dessert to look at, but, once tasted it wasn't anything special. It was a light dessert that was enhanced by the fresh fruit, but, it basically just tasted like a layered pudding parfait. I also prefer pound cake to the angel food cake used in this recipe only because it became a little soggy from the pudding.

tracy63031
0
12/27/2013

Made this for Christmas dinner and the family loved it