Mixed Berry Trifle….not to be “trifled with”…hahaha

This Mixed Berry Trifle is one I made for a group that sincerely loved it. I will be making it again this weekend to take to Homecoming at our church we used to be members at.  I still feel like we are members there, we went there for so long.  I don’t think you ever lose connection at your home church. This will be a great “homecoming dessert” to take. It fit the bill for whatever fruit in season you want to use and it is diabetic friendly, diet friendly and it just plain tastes good for those who aren’t watching their calories.  How can you go wrong with a dessert like this?  And you can change this dessert up and make it like you want.  So go for it.  What will you create?

Mixed Berry Trifle

1 1/2 cups cold fat-free milk

1 pkg (1 ounce) sugar-free instant vanilla pudding mix

1 cup (8 ounces) fat free vanilla yogurt

6 ounces reduced-fat cream cheese, cubed, and softened

1/2 cup reduced-fat sour cream (I used fat free and it worked fine)

2 teaspoons vanilla extract

1 carton (12 ounces) frozen reduced-fat whipped topping, thawed, divided (I used the sugar-free, fat-free Cool Whip but only found it in the 8-ounce size and purchased 2)

1 prepared angel food cake (18 inches) cut into 1-inch cubes (and I have found a sugar free one-it does tend to be smaller so check the size – you may want to get 2 of them to make sure you have enough cubed cake)

1 pint each blackberries, raspberries and blueberries (I used strawberries in place of raspberries as I made it the day before and I thought the strawberries would hold up better-use your imagination)

  • In a small bowl, whisk the milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set.
  • In a large bowl, beat the yogurt, cream cheese, sour cream and vanilla until smooth.  Fold in pudding mixture and 1 cup whipped topping.  Place a third of the cake cubes in a 4-qt. trifle bowl.  Top with a third of the pudding mixture, a third of the berries and half of the remaining whipped topping.  Repeat layers once.  Top with remaining cake, pudding and berries.  Serve immediately or refrigerate.



Make it….today…..you won’t be sorry.


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