Angel Berry Trifle
For low-fat version visit http://www.tasteofhome.com/recipes/angel-berry-trifle
14 Servings Prep/Total Time: 15 Minutes
In a small bowl, whisk the milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
In a large bowl, beat the yogurt, cream cheese, sour cream, and vanilla until smooth. Fold in the pudding mixture and 1 cup whipped topping.
Place 3 to 4 cake cubes in the bottom of the glass. Top with 2 to 4 tablespoons of the pudding mixture, as well as a mixture of berries and 3 to 4 tablespoons whipped topping. Repeat layers once. (Repeat for each glass) Top with a piece of fresh mint.
Place a third of the cake cubes in a 4 quart trifle bowl. Top with a third of the pudding mixture, a third of the berries, and half of the remaining whipped topping. Repeat layers once. Top with remaining cake, pudding, and berries. Garnish with a couple pieces of fresh mint.
Serve immediately or refrigerate.
Great served with Southwest Salad! CLICK HERE
1½ cups of cold 2% milk
1 package (1 ounce) of instant vanilla pudding mix
1 cup (8 ounces) of vanilla yogurt
6 ounces of cream cheese, cubed
½ cup of sour cream
2 teaspoons of vanilla extract
1 carton (12 ounces) of frozen whipped topping, thawed, divided
1 prepared angel food cake (18 inches), cut into 1-inch cubes
1 pint each of blackberries, raspberries, and blueberries
Fresh mint leaves (5 stems)
14 long stem glasses or a 4 quart trifle bowl
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