Fresh Berry Cheesecake Trifle
This is a no-bake Cheesecake Trifle with layers of cake, pudding, and a medley of fresh, ripe berries. It’s a lovely summer treat you’ll want to make on repeat.
Servings: 12
Calories: 319kcal
Ingredients
- 1 prepared angel food
- 2 3.4 ounce boxes instant cheesecake pudding mix
- 2 cups milk
- 1 16 ounce tub whipped topping thawed
- 2 small packages fresh raspberries
- 1 package fresh blueberries
- 1 pound fresh strawberries tops removed and sliced
Instructions
- In a medium bowl, whisk together the pudding and milk until smooth. Place in the refrigerator until you are ready to assemble.
- Prepare your berries by washing generously and remove the tops of your strawberries and chop into small pieces. Add to a bowl and toss to mix.
- Chop up the angel good cake into bit size pieces. I cut mine into 2”x 2” cubes.
- Place ⅓ of the cake pieces in a single layer on the bottom of a trifle dish.
- Top with ⅓ of the cheesecake pudding and smooth into an even later.
- Add ⅓ of the whipped topping on top of the pudding and smooth.
- Top with about ⅓ of your berries.
- Repeat for two more layers. Top the trifle with the remaining whipped topping and berries.
- Refrigerate the trifle before serving for 2-3 hours, this makes serving easier, the layers hold together better and allows the flavors to combine nicely. Enjoy every bite!
Notes
- Store your cheesecake trifle tightly covered with plastic wrap for up to 2 days in the refrigerator.
- Slice your angel food cake with a serrated bread knife to produce fewer crumbs and cleaner pieces.
- Allow your trifle to chill for a minimum of 2-3 hours in the fridge or overnight if possible.
Nutrition
Serving: 1g | Calories: 319kcal | Carbohydrates: 60g | Protein: 6g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 519mg | Potassium: 235mg | Fiber: 1g | Sugar: 42g | Vitamin A: 106IU | Vitamin C: 24mg | Calcium: 126mg | Iron: 0.3mg