For as much as I like to bake, I’m almost embarrassed to admit that until this summer, I had never – ever – made a trifle. It’s one of the easiest desserts to make, and it was the perfect solution when trying to figure out what to bring over to my sister’s house for our playdate/bbq. I had an ungodly amount of berries on hand, so I went for a lemon berry trifle.
When looking for a recipe, I noticed that most of them required cream cheese. My sister has a serious aversion to cream cheese, so I ended up just making up my own recipe. I also relied on Cool Whip and boxed angel food cake mix since I was seriously pressed for time. The biggest disappointment was that I don’t actually have a trifle bowl (GASP!), so I settled on a clear mixing bowl (I can’t believe I admitted that). My version did end up a little on the sweet side, but overall I think it had a really great, refreshing flavor.
Lemon Berry Trifle
My own recipe
- 1 box of Betty Crocker angel food cake, prepared in loaf pan
- 1 box lemon flavored instant pudding
- 1 box French vanilla flavored instant pudding
- 12 oz. Cool Whip
- Assorted berries (I used blueberries, strawberries, and blackberries – about 2 qts total)
- Prepare the angel food cake according the box. Once cooled, cut into 1″ cubes.
- Prepare the two boxes of pudding together. Mix in half of the cool whip and then refrigerate for at least a half hour.
- Get your berries ready by washing, drying, and slicing them how you’d like.
- To make your trifle, layer the cake, pudding mixture, and berries. I started with the angel food cake and then added a layer of the pudding mixture. I arranged the berries along the edge to they’d look nice through the glass bowl, and just dumped a thing layer in the middle. I topped that with a little more pudding mixture and then I went through the pattern again. My last layer was the rest of the Cool Whip topped with the remaining berries.
- Chill for another half hour and serve the same day.