Red, White & Blueberry Trifle

Juicy berries and delicate angel food cake mingle in this summer dessert.


  • 1   prepared angel food cake (13 oz)
  • 1 qt. fresh strawberries
  • 3 cups (750 mL) fresh blueberries
  • 1 container (16 oz) frozen sliced strawberries in syrup, thawed
  • 4 containers (6 oz/175 g each) blended strawberry yogurt
  • 1 pkg (3.3 oz) white chocolate instant pudding and pie filling
  • 2 tbsp (30 mL) fresh lemon juice
  • 2 cups (500 mL) thawed frozen whipped topping, divided


  1. Cut cake into 1-in. (2.5-cm) cubes; set aside. Hull fresh strawberries and cut into quarters. Set aside 1/2 cup (125 mL) of the fresh strawberries and 1/2 cup (125 mL) of the blueberries for garnish. In Classic Batter Bowl, combine remaining fresh and frozen strawberries; mix well.

  2. In Stainless (4-qt./4-L) Mixing Bowl, whisk yogurt, pudding mix and lemon juice until smooth; immediately fold in 1 cup (250 mL) of the whipped topping.

  3. To assemble trifle, place one-third of the cake cubes into Trifle Bowl. Top with one-third of the strawberry mixture and one-third of the blueberries, pressing down lightly. Top with one-third of the yogurt mixture, spreading evenly. Repeat layers two times, spreading last layer evenly.

  4. To garnish, fill Easy Accent® Decorator fitted with open star tip with remaining whipped topping. Pipe whipped topping over top of trifle; garnish with reserved berries. Refrigerate until ready to serve.


  • 16  servings

Nutrients per serving:

Calories 210, Total Fat 2.5 g, Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 44 g, Protein 3 g, Sodium 280 mg, Fiber 2 g

Cook's Tips:

Cheesecake pudding and pie filling or vanilla pudding and pie filling can be substituted for the white chocolate pudding, if desired. If using vanilla pudding, add 6-8 drops of red food coloring for a pinker color, if desired.

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