Brady Family Angel Berry Trifle

Melanie Campbell

By
@RossCampbell

I usually serve this in summer when fresh berries are bountiful, but I recently prepared it with frozen cherries and light cherry pie filling instead. It was a delicious glimpse of summer-to-come!


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Rating:

Serves:

14

Cook:

15 Min

Method:

Refrigerate/Freeze

Ingredients

1 1/2 c
cold fat-free milk
1 pkg
(1 ounce) sugar-free instant vanilla pudding mix
1 c
fat-free vanilla yogurt
6 oz
reduced-fat cream cheese, cubed
1/2 c
reduced-fat sour cream
2 tsp
vanilla extract
1
carton frozen reduced-fat whipped topping, thawed, divided
1
prepared angel food cake (18 inches) cut into 1-inch cubes
1 pt
blackberries, raspberries and blueberries

Directions Step-By-Step

1
In a small bowl, whisk the milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
2
In a large bowl, beat the yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping.
3
Place a third of the cake cubes in a 4-qt. 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.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Fruit
Regional Style: English