This pretty berry trifle is made up of layers of angel food cake, a cream cheese/pudding/Cool Whip mixture, blueberries and strawberries. It’s wonderfully light and refreshing, and reminds me of everything sensational about summer. I love anytime I can create something that includes angel food cake, strawberries and Cool Whip. Suddenly, it’s 1988 and I’m in my grandma’s house again.
Whether you want a little slice of nostalgia, are in need of something quick to whip together for today, or want to add one more red, white and blue item to your menu, you’ll love this dessert. Have a safe and fun holiday!
In a small bowl, combine the vanilla pudding mix with the milk and whisk for two minutes; set aside.
In a large bowl, beat the cream cheese on medium speed until smooth and creamy, 2 to 3 minutes. Reduce the speed to low and gradually add the powdered sugar. Once all of the sugar is incorporated, increase the speed to medium and beat for 1 minute, or until thoroughly combined and smooth.
Add the prepared pudding to the cream cheese mixture and gently fold and stir with a rubber spatula until completely combined. Add the Cool Whip to the bowl and fold it into the mixture until no white streaks remain.
To assemble the trifle, alternate layers of angel food cake, blueberries, the pudding mixture, strawberries and so on, until you get the top. Add a final layer of the pudding mixture, then arrange the remaining strawberries and blueberries in a decorative pattern. Serve immediately or cover and refrigerate until ready to serve. This is best served within 24 hours of making it, but leftovers can be stored in the refrigerator for up to 3 days.