Oh thank heaven for Triple Berry Trifle! This dessert is the best mix of berries, pudding, angel food cake and cool whip I have ever made. So light, creamy, and delicious you won’t even believe it is low in calories.
You will be the bell of the BBQ or voted family favorite at the next family get together when you show up with the best dressed dessert in town. I have to tell you, I made this Triple Berry Trifle and brought it to a family/friend spring party and I have never witnessed someone’s plate so full of a dessert as my older brother’s. He literally had a heaping plateful. Everyone kept telling me, (between mouthfuls), how good this dessert was.
Not only is this Triple Berry Trifle berry-licioius, it is so simple and quick to make and looks absolutely incredible all put together layer by layer. I love the angel food cake and white chocolate pudding combination, it is just the perfect mix of sweet indulgence. One of the great things about Triple Berry Trifle is that is doesn’t get soggy in the refrigerator, so if you are lucky enough to have any leftovers (which is not likely) you can enjoy it just as much as you did the day you made it. I love to use berries in desserts they add so much natural sweetness and vibrant colors. I chose to use strawberries, blueberries, and raspberries, but really whatever fruit you like will work, bananas would be amazing too. So the next time you need a party stopping, eye popping, mouth watering dessert, make the Triple Berry Trifle and watch your magic disappear. xoxo.
- 12 oz angel food cake, cut into 1-inch cubes
- 2 pints strawberries, sliced
- 2 pints blueberries
- 2 pints raspberrys
- 6 tbsp fat-free sweetened condensed milk (I used Borden Eagle)
- 1 1/2 cups cold water
- 1 package sugar-free white chocolate instant pudding mix
- 12 oz fat-free frozen whipped topping, thawed
- Whisk the condensed milk and water in a bowl. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping.
- Arrange half of the cake in the bottom of a 14-cup trifle dish.
- Sprinkle evenly with a layer of blueberries.
- Spread half of the cream mixture over the blueberries and gently spread (I just used a spatula to carefully spread).
- Top with a layer of strawberries.
- Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture.
- Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern.
- Cover and refrigerate at least one 1 hour. Enjoy!
This looks amazing!! Thanks for sharing on Two Cup Tuesday!! 🙂