Berry Cheesecake Trifle Recipe
This is the perfect summer recipe as it has the wonderfully fruity and sweet flavors of the strawberries and is complimented well with the creamy and rich cheesecake finish in a gorgeous layered trifle!
Serving15
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)
Equipment
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. Stays fresh in the refrigerator for up to 2 days.
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