Berry Cheesecake Trifle Recipe
This berry cheesecake trifle layers angel food cake, creamy vanilla pudding, and fresh strawberries for a no-bake treat.
Serving15 Servings
Ingredients
- 2 pints fresh strawberries, (hulled and sliced)
- ⅓ cup sugar
- 1 Tablespoon lemon juice
- 21 ounces strawberry pie filling
- 8 ounces cream cheese
- 1 cup sour cream
- ½ cup milk
- 1 (3.4 ounce) package instant vanilla pudding mix
- 12 ounces Cool Whip Whipped Topping, thawed
- 1 angel food cake, (cut into cubes)
Instructions
- In a large mixing bowl, combine strawberries, sugar, lemon juice and pie filling; set aside.
- In another large mixing bowl, beat together cream cheese, sour cream, milk, pudding mix and Cool Whip; set aside.
- Cut your angel food cake into cubes (about 1 inch) and set aside.
- Assemble your trifle by spreading half of the angel food cake in the bottom of your trifle bowl or serving dish.
- Top angel food cake with half of the cream mixture.
- Spread on half of the berry mixture on top of the cream mixture.
- Repeat all steps.
- Store trifle in the refrigerator until served.
Notes
- The trifle will stay fresh in the refrigerator for up to 2 days
Nutrition
Calories: 270 kcal · Carbohydrates: 48 g · Protein: 4 g · Fat: 7 g · Saturated Fat: 4 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Cholesterol: 21 mg · Sodium: 270 mg · Potassium: 224 mg · Fiber: 2 g · Sugar: 33 g · Vitamin A: 239 IU · Vitamin C: 46 mg · Calcium: 112 mg · Iron: 1 mg