Angel Food Berry Trifle

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  • 6 cups mixed berries (slice strawberries)
  • Juice of 1 large lemon
  • 1 (3.4 ounce) package instant lemon pudding
  • 2 cups heavy cream
  • 1/4 cup powdered sugar, plus extra for berries
  • 1 ring or loaf angel food cake, diced into 1-inch cubes


Combine berries and lemon juice.
Sweeten to taste with powdered sugar and set aside.
Prepare pudding according to package instructions.
Using a hand mixer or whisk, combine cream and sugar. Whip to soft peaks.
Add half of whipped cream to pudding and gently fold together.
Assemble trifle in a 3-quart trifle dish or casserole: layer 1/3 of cake, half of berries, half of pudding.
Repeat, then top with final 1/3 of cake.
Drizzle any remaining juice from berries over top and top with remaining whipped cream.

To prepare one day ahead, whip 1 cup of cream with 2 tablespoons powdered sugar and add to pudding. Assemble as directed, cover and refrigerate. Whip remaining cream and powdered sugar and top just before serving.
Recipe from Central Market Mill Creek - Culinary Resource Center
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