If this angel berry trifle is not going to get you thinking of summer, I don’t know what will. This trifle is sunshine, it’s a glimpse of the summer we wish so desperately to come. Although Easter seems to come early this year, I’m still hoping for sunshine and above 0 temperatures. I’m not asking for much, am I?

This is the perfect trifle for an Easter brunch, especially when you’re in charge of dessert. The great thing about trifles is that they really are super simple to prepare and assemble.

If you’ve never had a trifle before, I strongly strongly urge you to make this. A trifle is usually a layered dessert made with berries or fruits, a cake of some sort and whipped topping. I for one simply adore trifles. The best thing about them is that they’re not as unhealthy as one may think. You can use fat free cream cheese, fat free yogurt and sour cream and sugar free pudding. Totally up to you, and I don’t really think it makes a difference in taste.


  • 1 oz instant sugar free vanilla pudding (1 package)
  • 1 1/2 cups milk
  • 1 cup vanilla yogurt
  • 6 oz cream cheese I used whipped cream cheese
  • 1/2 cup sour cream
  • 12 oz whipped cream I used cool whip
  • 1 angel food cake prepared and cut into cubes
  • 2 cups strawberries chopped
  • 2 cups raspberries
  • 2 cups blackberries
  • US Customary - Metric


  1. In your mixer whisk the milk and pudding mix together for a couple minutes or until firm. Pour into another bowl and set aside.
  2. ....................................

for full recipes please see :

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