{Very Berry Trifle}

Light and refreshing is always the way for summer cook out desserts, don’t you think?

well, I do anyway.

For Memorial Day I whipped up this Very Berry Trifle.

Check out my retro bowl. You know you love it. It’s circa 1969, one of my parent’s wedding gifts.

It's groovy, man.

The word trifle means: 

 an article or thing of very little value.

 

Which I find pretty ironic, because a good dessert is not of little value. 

Can I get an “amen!”. 

To make this you’ll need these items: 

1 Angel Food Cake

1 Box Instant Vanilla Pudding- 3.4 oz

1 Package Cream Cheese (softened)- 8 oz

1 1/2 cups milk

1/4 cup sugar

1 container frozen whipped topping, thawed (12 oz)

4 cups berries of your choice (I used blueberries, strawberries and blackberries)

 

Start by tearing your angel food cake in pieces (try not to eat them all. I struggle with this step). 

Your first layer in your bowl will be the cake. Use about 1/3 of the cake. 

Beat together, the milk, pudding, cream cheese, and sugar.

I used only 1 cup milk in mine. You’ll notice the thickness. I recommend using at least 1.5 cups.

Layer 1/3 of this in next.

Then 1/3 of the whipped topping, and finally 1/3 of the fruit.

Repeat with the other layers.

Refrigerate a few hours to let the flavors mix together.

While I love my retro bowl, it does detract from being able to see all of the fruits and layers.

‘sok, cause it tasted good though!

And that’s all that really matters, eh?

Here’s the printable.

~Tina

*shared in the Sunday Potluck @ Mommy's Kitchen on 6/5/11