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4.6 from 143 votes

Angel Berry Trifle

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By: Joanna Cismaru •7/28/23 69 Comments

This post may contain affiliate links. Please read my disclosure policy.

This Angel Berry Trifle is so easy and perfect for Easter. This berry trifle is made with angel food cake and an out of this world vanilla pudding cream cheese custard.

Table of Contents

  • Recipe: Angel Berry Trifle
  • What Is a Trifle?
  • Ingredients in Angel Berry Trifle
  • How To Make Angle Berry Trifle
  • Can I Use Frozen Berries?
  • Can I Make Angel Berry Trifle in Advance?
  • Can I Freeze Trifle?
  • Discover More Delicious Desserts
  • Recipe: Angel Berry Trifle
    • Video
    • Ingredients
    • Instructions 
    • Notes
    • Nutrition Information
  • Did You Make This?
Angel Berry Trifle in a trifle bowl

Angel Berry Trifle

If a berry trifle made with angel food cake 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. 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.

What Is a Trifle?

If you’ve never had a trifle before, I very 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 or custard layer. 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! I find using low-fat/ low-sugar substitutes makes no difference in taste.

process shots for making Angel Berry Trifle

Ingredients in Angel Berry Trifle

  • Instant vanilla pudding – You can use any brand of pudding, just make sure that the package is 1 oz/ 28 g.
  • 1 1/2 cups milk – I used less milk than what was called for on the pudding package. I wanted it to come out a little thicker to really help the custard layer hold together with all those fruits layered on top.
  • Vanilla yogurt – I wanted this layer to turn out white to create beautiful contrast in the trifle. You can also use berry flavored yogurt if you don’t mind the color, it will taste awesome!
  • Cream cheese – I used whipped cream cheese but regular cream cheese will work.
  • Sour cream – Trust me here! I know it seems odd to put sour cream in a dessert, but it adds such a nice, smooth, rich consistency to the custard layer with a little bit of tang.
  • Whipped topping – I used a container of cool whip, but you can whip up some fresh whipped cream if you prefer. Don’t use any whipped cream that comes from a can as it will liquify.
  • Angel food cake – You can, of course, use homemade angel food cake, but I’m going for a fast and easy dessert here which is why I used store-bought.
  • Strawberries, raspberries, and blackberries – You can use any berries you like. Blueberries would also be awesome here.

How To Make Angle Berry Trifle

  1. Make the pudding layer – Using either a stand mixer with the whisk attachment, hand mixer, or whisk, combine the pudding mix with the milk until it thickens. Set aside. Add the yogurt, cream cheese, and sour cream to the bowl of your mixer and combine until smooth. Fold in the pudding and 1 cup of whipped topping.
  2. Assemble the trifle – Cube the angel food cake and place 1/3 of the cubes at the bottom of a 4 qt trifle bowl. Top with 1/3 of the pudding mixture, then 1/3 of the berries. Repeat, then arrange the final layer of berries as per the photo if you’d like.
  3. Serve – You can serve this trifle right away, or store it in the fridge until you’re ready to serve.
overhead shot of Angel Berry Trifle

Can I Use Frozen Berries?

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.

The only difference with using frozen berries is that they can be a little more liquidy, but don’t worry! Those pieces of cake will soak up all that amazing fruit juice.

Can I Make Angel Berry Trifle in Advance?

Yes, absolutely! Trifle has to be the best dessert to make ahead of time. The cake has an opportunity to soak up all those amazing flavors, and I think it actually gets better when it has a chance to sit and hang out.

You can make this trifle up to 3 days in advance. Store covered in the fridge. If you make this in advance, I would suggest leaving the final layer of berries off until right before you serve it to avoid the juices bleeding.

Can I Freeze Trifle?

This is not a very freezer friendly dessert. Since there is a lot of moisture both in the berries and the pudding layer, there will be a lot of liquid coming out and making your trifle soggy as it thaws.

serving of Angel Berry Trifle in a bowl surrounded by a couple strawberries

Discover More Delicious Desserts

  • Lemon Bars
  • Cinnabons Cinnamon Rolls
  • Sex in a Pan
  • Hot Cross Buns
  • Strawberry Rolls with Cream Cheese Icing
  • Berry Tart

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

side view shot of an angel berry trifle
4.56 from 143 votes

Angel Berry Trifle

Prep 30 minutes minutes
Cook 0 minutes minutes
Total 30 minutes minutes
12
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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. 
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Video

Ingredients

  • 1 ounce instant sugar free vanilla pudding ((1 package))
  • 1½ cups milk
  • 1 cup vanilla yogurt
  • 6 ounce cream cheese (I used whipped cream cheese)
  • ½ cup sour cream
  • 12 ounce 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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • 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.

Notes

  1. I used a store bought already prepared angel food cake, but you can make your own and use that instead.
  2. 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.
  3. 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.

Nutrition Information

Serving: 1servingCalories: 265kcal (13%)Carbohydrates: 34g (11%)Protein: 6g (12%)Fat: 12g (18%)Saturated Fat: 7g (44%)Cholesterol: 38mg (13%)Sodium: 349mg (15%)Potassium: 319mg (9%)Fiber: 3g (13%)Sugar: 19g (21%)Vitamin A: 450IU (9%)Vitamin C: 24.7mg (30%)Calcium: 169mg (17%)Iron: 0.5mg (3%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view shot of an angel berry trifle

Did You Make This?

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Originally posted April 2014. Updated with new photos, process photos and video.

Angel Berry Trifle in a trifle bowl and two small bowls of angel berry trifle
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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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69 Comments
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Aleks
Aleks
Posted: 5 months ago

Looks lovely! I was just wondering what store bought angel food cake you use?

Last edited Posted: 5 months ago by Aleks
0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Aleks
Posted: 5 months ago

I used Betty Crocker.

0
Reply
Dini
Dini
Posted: 6 months ago

5 stars
I made this for my in-laws 60th wedding anniversary and it was a huge hit. I used real whipping cream and added vanilla and 4 tbls icing sugar as I whipped it up. The sweetness, saltiness and tanginess with the cream cheese and sour cream along with the pudding and ripe berries was very well balanced. Will definitely make again

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Dini
Posted: 6 months ago

Oh, I’m absolutely thrilled to hear that the Trifle was a hit for such a special occasion! 🎉 The addition of real whipped cream with vanilla and icing sugar sounds like an absolutely divine touch, and I’m sure it added an extra level of richness to the dessert. I’m really glad to hear that you enjoyed the balance of flavors. Can’t wait for you to make it again. Thanks so much for the fantastic feedback and for choosing my recipe for the big event! 💖🍓🍰

0
Reply
L.P
L.P
Posted: 7 months ago

5 stars
I only had lemon pudding and it made for a delicious combination of flavors!

0
Reply
Lane Kinkead
Lane Kinkead
Posted: 7 months ago

5 stars
My first trifle. I chose an excellent recipe. Everyone had seconds (or thirds).

A5439ECC-CE89-4162-B61B-E47AE61BC3B7.jpeg
0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lane Kinkead
Posted: 7 months ago

Looks beautiful!

1
Reply
laurie
laurie
Posted: 9 months ago

5 stars
I made this several years ago to rave reviews and have had several friends pestering me to make it again, but I had misplaced it. Now it will go into my favorites book so it is always available.

2
Reply
Barb fischer
Barb fischer
Posted: 10 months ago

5 stars
Out of this world, heavenly. I keep making it over and over, everyone loves it. Relatively easy for something so beautiful and delicious.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Barb fischer
Posted: 10 months ago

So glad you liked it!

0
Reply
Cheyenne
Cheyenne
Posted: 1 year ago

Is it ok to use regular pudding mix or does it have to be sf?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Cheyenne
Posted: 1 year ago

You can use regular pudding mix, doesn’t have to be sugar free at all.

0
Reply
Jill T
Jill T
Posted: 1 year ago

5 stars
This was beautiful and delicious! Got rave reviews from everyone.

0
Reply
Stacy Frost
Stacy Frost
Posted: 2 years ago

5 stars
I just finished making it for my Mom for Mother’s Day. 😋 Yummy!

0
Reply
Diane Salmela
Diane Salmela
Posted: 3 years ago

4 stars
Each of my six family members came back for seconds for this dessert so it was a huge hit.! The addition of cream cheese and sour cream to a standard trifle is what upped the game on this recipe. But what is with the 1 oz of pudding mix? Don’t they only come in 3 or 5 oz sizes? In combining two recipes, I ended up using two 3oz., 3 cups of milk and no yogurt. That is the beauty of a trifle, most anything works. I used frozen berries and drained them pretty thoroughly so not too juicy. Delicious!

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Diane Salmela
Posted: 3 years ago

There are 1 oz boxes too. 🙂

0
Reply
Michelle
Michelle
Posted: 3 years ago

5 stars
Made this yesterday. It was a big hit. So easy to make. Everyone liked it because it’s a light dessert. Will definitely make this again it’s a keeper 😊

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Michelle
Posted: 3 years ago

Nothing like an effortless hit! We’re glad you love it 🙂

0
Reply
Lynn Degenhardt
Lynn Degenhardt
Posted: 3 years ago

5 stars
I made this gluten free using a gluten free angel food cake mix. My son said it was lethal, it was that good! Highly recommend this recipe.

0
Reply
Janet
Janet
Posted: 3 years ago

5 stars
Awesome dessert

0
Reply
Tabitha
Tabitha
Posted: 3 years ago

5 stars
I loved this recipe. Made it for the first time for a women’s brunch luncheon. Everyone loved it. Will definitely make this a must have on the menu.

0
Reply
Joyceann Gray
Joyceann Gray
Posted: 3 years ago

5 stars
Family loved this recipe, no leftovers!!

0
Reply

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