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brady family angel berry trifle

phoenixmaine75 avatar
Recipe by
Melanie Ross
@phoenixmaine75
Rumford, ME

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!

yield 14 serving(s)
cook time 15 Min
method Refrigerate/Freeze

Ingredients For brady family angel berry trifle

  • 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

How To Make brady family angel berry trifle

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