Brady Family Angel Berry Trifle

1
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!

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1In a small bowl, whisk the milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
2In a large bowl, beat the yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping.
3Place 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 Brady Family Angel Berry Trifle

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