Angel Berry Trifle Dessert

I've wanted to make this dessert for years now. Finally I decided it would be the perfect dessert for the hot summer days and 4th of July parties. I decided to double the recipe and make it 2 different ways. I did one in a Tupperware container that I could leave at a party and not worry about getting the dish back. I made one in my trifle bowl, and then decided to purchase those individual sponge cake shells. It came out wonderful. Light, refreshing, beautiful, and delicious. I would definitely make this again. You can make it as simple as you'd like. You can always just use Cool Whip as the cream in between the angel food cake and berries if you don't want to spend the money on all the extra ingredients.

CourseDessert

Servings	Prep Time
12 people	25 minutes

Servings	Prep Time
12 people	25 minutes

Angel Berry Trifle Dessert

CourseDessert

Servings	Prep Time
12 people	25 minutes

Servings	Prep Time
12 people	25 minutes

Ingredients

1 prepared angel food cake cut into cubes
1 container Jell-O Vanilla Pudding (3.875 oz.)
1/4 cup cold milk
6 oz. Cream Cheese room temperature
1 container Yoplait Lactose free French Vanilla Yogurt any 6 oz. vanilla yogurt will work
1/2 cup sour cream
1/4 cup powdered sugar
1 12 oz. container Cool Whip or generic whipped topping
2 cups chopped strawberries
2 cups raspberries
2 cups blackberries
2 cups blueberries

Servings: people

Instructions

Lay out all your ingredients on the counter.
Clean and chop your strawberries into cubes or dice into slivers.
In a large bowl use a hand mixer to mix together the yogurt, cream cheese powdered sugar, and sour cream. Beat until smooth.
Slowly mix in the pudding, milk, and 1 cup of the whipped Cool Whip topping.
Place a third of the angel food cake cubes in a 4 quart trifle bowl or large Tupperware container.
Top with a third of the pudding mixture.
Followed by a third of the berries. I just grabbed a handful of each type of berry and tossed them in.
Repeat layers with angel food cake, pudding mixture, and berries until you run out.
Use the remaining Cool Whip topping to spread over the top of the dessert prior to making a fun berry design.
Using individual sponge cake shells you can use the pudding mixture, Cool Whip, and berries to create a fun dessert.
We took these to my daughter's teachers after the holiday weekend. They really enjoyed it.
Use a Tupperware if you plan on delivering this to someone or leaving at a party.
Wrap the top of the trifle dish with saran wrap and store in the fridge until ready to serve or serve immediately.