Description
This No-Bake Strawberry Blueberry Trifle is a refreshing and visually stunning dessert with layers of juicy berries, creamy filling, and soft cake. It’s the perfect easy, crowd-pleasing treat for warm weather or festive gatherings.
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 1.5 cups fresh blueberries
- 1 container (8 oz) whipped topping or whipped cream
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 pound cake, angel food cake, or ladyfingers, cubed
Instructions
- Prepare the vanilla pudding by whisking it with cold milk until thickened. Set aside.
- In a separate bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth.
- Fold the pudding and whipped topping into the cream cheese mixture to create a creamy filling.
- In a trifle dish or large clear bowl, layer cubed cake, a generous layer of the cream mixture, and a mix of strawberries and blueberries.
- Repeat the layers until the dish is full, finishing with a swirl of the cream and a topping of berries for garnish.
- Refrigerate the trifle for at least 2 hours before serving to allow flavors to meld and texture to set.
Notes
- Substitute or mix berries with raspberries, blackberries, or peaches depending on the season.
- Use lemon pudding for a tangy twist.
- Layer with graham crackers or vanilla wafers instead of cake for variation.
- Brush cake with liqueur like amaretto or Grand Marnier for an adult version.
- Store covered in the fridge for up to 3 days; best served chilled.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 21g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
