Angel Berry Trifle

For low-fat version visit


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.




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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