Ingredients

10 ounces angel food cake (cut into 1 to 1 1/2 inch cubes)

8 ounces Neufchatel (or cream cheese or Mascarpone cheese)

1/2 cup granulated white sugar

1 teaspoon vanilla extract

1 tablespoon fresh squeezed lemon juice

2 pounds strawberries (plus more for garnish)

6 ounces blackberries (plus more for garnish)

6 ounces raspberries (plus more for garnish)

3.4 ounce vanilla flavored instant Jello pudding mix

2 cups cold milk

8 ounces Cool Whip (or fresh whipped cream)

Fresh mint leaves (optional, for garnish)

Instructions

Step 1: Prepare the pudding by whisking the instant vanilla pudding mix with 2 cups cold milk in a medium bowl. Whisk for about 2 minutes, then set it aside in the refrigerator for 5 minutes to set.

Step 2: Make the cream cheese layer by combining Neufchatel (or chosen cheese), 1/2 cup sugar, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice in a medium-large bowl. Beat with an electric mixer until smooth and well combined, then set aside.

Step 3: In your trifle container, arrange half of the angel food cake cubes evenly on the bottom.

Step 4: Layer about one third of the mixed berries—strawberries, blackberries, and raspberries—over the cake cubes. For a pretty presentation in a clear trifle bowl, alternate blackberries and red berries.

Step 5: Spread half of the cream cheese mixture over the berries using an offset spatula or a baking spatula for even coverage.

Step 6: Spread half of the prepared vanilla pudding evenly on top of the cream cheese layer.

Step 7: Repeat the layers with the remaining angel food cake cubes, berries, cream cheese mixture, and pudding, creating two full layers of cake and cream and three layers of berries in total.

Step 8: Finish by topping the last layer of berries with Cool Whip or fresh whipped cream shaped into a soft “pillow”. Garnish with the reserved berries and fresh mint leaves if desired.

Step 9: Serve the trifle in individual parfait glasses or scoop directly from the trifle container.

Tips & Variations

Use fresh whipped cream instead of Cool Whip for a richer flavor.

Swap Neufchatel for Mascarpone cheese for a creamier texture.

Add a splash of berry liqueur or lemon curd between layers for added brightness.

For an extra crunch, sprinkle toasted sliced almonds or graham cracker crumbs between layers.

Storage

Cover the trifle and store in the refrigerator for up to 2 days to keep it fresh. The cake can absorb moisture over time, so it’s best enjoyed the day it’s made or the next day. When ready to serve, give the top a gentle fluff with a spatula. If storing in individual parfait glasses, cover each with plastic wrap. No need to reheat; serve chilled.

FAQs

Can I use frozen berries for this trifle?

Fresh berries are best to maintain the texture and flavor, but you can use thawed frozen berries if fresh ones are unavailable. Drain any excess liquid from thawed berries to prevent the dessert from becoming soggy.

Can this dessert be made ahead of time?

Yes, you can assemble the trifle a few hours ahead or the night before. Just keep it refrigerated and add the whipped topping and garnishes shortly before serving to keep them fresh and vibrant.

Dessert

Mixed Summer Berry Trifle Recipe

Introduction