Last updated on May 30th, 2018 at 05:48 pm
An Angel Berry Trifle that’s perfect for Easter brunch made with fresh berries, angel food cake and an out of this world vanilla pudding and cream cheese custard.
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.
The beauty of this trifle is that it’s pretty quick to put together, and you could easily use frozen berries as well. I used strawberries, blackberries and raspberries, but really you can use whatever you have or like.
I’ve made many trifles before but I think a berry trifle is my favourite just because it does not feel like you’re eating something that’s completely unhealthy. Do you have a favourite trifle?
If you’re looking for more great recipes for Easter brunch, try these:
- Lemon Bars
- Two Ingredient Fat Free Lemon Bars
- Sex in a Pan
- Hot Cross Buns
- Strawberry Rolls with Cream Cheese Icing
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
An Angel Berry Trifle that's perfect for Easter brunch made with fresh berries, angel food cake and an out of this world vanilla pudding and cream cheese custard.
- 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
- In your mixer whisk the milk and pudding mix together for a couple minutes or until firm. Pour into another bowl and set aside.
- In the bowl of your mixer add yogurt, cream cheese and sour cream and beat until smooth. Fold in pudding and 1 cup of the whipped topping.
Place a third of the angel food cake cubes in a 4 quart trifle bowl. Top with a third of the pudding mixture, half of the remaining whipped topping and a third of the berries. Repeat layers once. Top with remaining cake, pudding and berries.
Serve immediately or refrigerate.
I used a store bought already prepared angel food cake, but you can make your own and use that instead.
Make sure to store this in the refrigerator because it has a lot of dairy so you don't want to leave it at room temperature for too long. This trifle will last up to 3 days in the refrigerator.
Perfect for make ahead. Trifles are great because you can make them the day before and the longer they sit in the fridge, the better they will taste.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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Originally posted April 2014. Updated with new photos, process photos and video.