An angel berry trifle that’s perfect for Easter brunch made with fresh berries, angel food cake and an out of this world vanilla pudding and cream cheese custard.
If this angel berry trifle is not going to get you thinking of summer, I don’t know what will. This trifle is sunshine, it’s a glimpse of the summer we wish so desperately to come. Especially when here we are, Easter weekend, and it’s still snowing outside.
The great thing about this weekend is that Easter is at my sister’s house so that saves me from doing a lot of cooking, but as usual when we go over there, I am in charge of dessert. I usually have trouble figuring out what to make because I try and make something different every time. But not this time, I’ve been dreaming about this trifle and it’s perfect.
- 1 prepared angel food cake, cut into cubes
- 1 pkg sugar free vanilla pudding (1 oz or 30 g)
- 1½ cups cold milk
- 6 oz cream cheese
- 1 cup vanilla yogurt
- ½ cup sour cream
- 1 container whipped topping, such as cool whip (about 12 oz)
- 2 cups chopped strawberries
- 2 cups raspberries
- 2 cups blackberries