In the heat of summer, the desserts I’m most interested in are of the cool, fruity kind. Forget the heavy stuff — I want something light and sweetly refreshing.
And this trifle recipe fits the bill perfectly! It’s fruity and light, without being overly sweet. Not to mention its layers look just beautiful in a trifle bowl!
This is actually my sister-in-law’s concoction. She played around with an old banana pudding recipe until she created this recipe. Decadent desserts are really her specialty. She once made a mile-high, diabetic-coma-inducing chocolate layer covered in fresh fruit that was AH-MAZING. I still have dreams about that cake. 😉
Actually, I have her kids this week. Well, except for that one kid we misplaced. But I think I remember where I left him…
(Now we’ll see if she actually reads my blog or not…) 😉
This trifle is super simple to throw together. You’ll need fresh fruit. I like using a mix of strawberries, blueberries, and pineapples. (I cheated and used a can of pineapple tidbits.) But use any mix of fruit you like!
Start out by mixing a cup of milk, a cup of sour cream, an 8-ounce tub of whipped topping, and a 3.4-ounce box of French vanilla instant pudding mix with a whisk. Refrigerate mixture for 10 or 15 minutes, just to let it thicken a little. And feel free to change up the pudding flavor! Banana, lemon, or white chocolate could be delicious, too!
Bake or buy an angel food cake, (I think home-baked is better, even from a mix, but I know you can’t beat the ease of a store-bought cake,) and cut it into cubes. Layer 1/3 of the cubes in the bottom of a trifle bowl. Top with 1/3 of the pudding mixture.
Sprinkle a 1/3 of your fruits over the top.
Continue layering, finishing with mixed fruits on the top. Refrigerate for a 2 or 3 hours before serving.
- 1 cup milk
- 1 cup sour cream
- 1 8-ounce tub frozen whipped topping
- 1 3.4-ounce box instant French vanilla pudding mix
- Mixed fruits of your choice, like strawberries, blueberries, pineapples, peaches, raspberries, blackberries, grapes, etc.
- 1 angel food cake, cubed
- Whisk together first four ingredients and allow to thicken in the refrigerator for 10 to 15 minutes while you prepare your fruits and cube your angel food cake. Layer 1/3 of the cake cubes on the bottom of a trifle bowl. Spread 1/3 of pudding mixture over cake cubes, then sprinkle with 1/3 of the fruit. Continue layering, finishing with fresh fruit on top. Refrigerate for 2-3 hours before serving. Serves 10-15
It’s the ideal summer dessert! And making it couldn’t be much easier, which only makes it all the more perfect!
I read and he’ll find his way back…I actually like one thin layer of pineapple tidbits best. Thank you and share away.
Hahaha! No missing children yet, so we’re doing great so far! So have you ever tried white chocolate pudding? I stood there staring at it because you know it HAS TO BE good, but I still bought the vanilla. I have to think any pudding is going to be great in it, though!
And thanks so much for letting me share…without asking you first! 😉
The recipe looks delicious! Thank you so much for sharing. You have a lovely blog. Warm greetings from Montreal, Canada. 🙂
Thanks so much, Linda! It IS delicious and I’m thrilled to have some leftovers of it in the fridge at the moment…
So glad you stopped by and visited my corner of Kentucky… all the way from Canada! 🙂