Angel Food Cake Trifle
This easy Angel Food Cake Trifle layers fluffy cake, fresh berries, and creamy vanilla filling for a light, no-bake dessert you can make ahead.
Servings 12
Calories 121kcal
Ingredients
- 1 prepared angel food cake cut into cubes, about 6 to 7 cups
- 1 package instant vanilla pudding mix 4-serving size package
- 1 ½ cups cold milk
- 1 ½ cups Cool Whip thawed
- 1 cup fresh blueberries
- 1 cup chopped strawberries
- 1 cup fresh raspberries
Instructions
- In a bowl, whisk pudding mix and milk until thickened.
- Fold in whipped topping until smooth.
- In a trifle dish or bowl, layer half the cake cubes.
- Add half the pudding mixture.
- Spread the raspberries on top.
- Layer on the other half of the cake cubes.
- Top with blueberries.
- Spread the remaining pudding mixture.
- Top with strawberries.
- Refrigerate for at least 2 hours before serving. Serve chilled.
Notes
- Serving size: About 1 cup.
- Use a 4-quart trifle bowl or similarly sized glass bowl.
- Sponge cake can be substituted for angel food cake, or use pound cake for a richer, denser trifle.
- Swap in blackberries or other fresh berries, or use well-drained peaches or mandarin oranges.
- Homemade stabilized whipped cream can be used in place of Cool Whip.
- Cover and refrigerate leftovers for up to 3 days. Best enjoyed within 1 to 2 days.
- Freezing is not recommended.
Nutrition
Calories: 121kcal | Carbohydrates: 24g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 5mg | Sodium: 167mg | Potassium: 137mg | Fiber: 1g | Sugar: 14g | Vitamin A: 77IU | Vitamin C: 11mg | Calcium: 77mg | Iron: 0.2mg
