A few years back I decided I needed a trifle bowl. Really, no one needs a trifle bowl. But I enjoy it and the few times I use it a year makes me happy. Trifles are one of my favorite spring desserts to make. Typically fruit is in season, readily available, and not crazy expensive. Trifle desserts present themselves very well. They are always very pretty with layers of fruit, pudding, and cake. And it doesn’t hurt that I’ve never met a person who doesn’t enjoy berries, cake and pudding. It’s practically health food with all of those berry antioxidants and milk calcium in the pudding.
The type of trifle I made here is what I call a cheater dessert. An arsenal of cheater desserts are always helpful to have around. I have a few of those up my sleeve. It’s a cheater dessert because I didn’t actually have to bake anything with it – all I did was assemble it. I prepped the fruit, the angel food cake and the pudding the night before and then assembled it about an hour prior to serving it. Definitely a cheater dessert. Although if you were Super Woman, you could legitimately make your own angel food cake. That would definitely up the time factor.
- 1 small package instant vanilla pudding mix (I used cheesecake pudding instead)
- 2 cups cold milk
- 1 (9 inch) angel food cake, torn into cubes
- 2 bananas, sliced
- Fresh strawberries, rinsed and sliced
- Fresh blueberries, rinsed
- 1 (12 ounce) container frozen whipped topping, thawed
- Prepare pudding with milk according to package directions. Gently fold in whipped topping. Refrigerate until set. This can be done ahead of time.
- In a trifle bowl or other glass serving dish, layer the cake pieces, the pudding mixture, and the fruit. Repeat layers. Cover and chill before serving.