Cream Cheese Trifle Dessert
Layered no-bake cream cheese trifle with vanilla pudding, whipped topping, cake cubes, and fresh berries
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INGREDIENTS
Cake Layer
- 1 16 oz pound cake
- cut into 1 inch cubes.
Cream Layer
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 2 3.4 oz boxes instant vanilla pudding mix
- 3 cups cold milk
- 1 tsp vanilla extract
- 12 oz whipped topping thawed.
Fruit Layer
- 1 lb strawberries hulled and sliced
- 1 pint blueberries.
Optional Garnish
- extra berries for garnish
- mint leaves for garnish.
INSTRUCTIONS
Make Cream Filling
- beat cream cheese and powdered sugar until smooth
- whisk pudding mix with cold milk until thickened about 2 minutes then whisk in vanilla
- fold pudding into cream cheese mixture until smooth then fold in whipped topping until fluffy.
Assemble and Chill
- layer cake cubes in the bottom of a trifle dish or 3 quart glass bowl
- spread on a layer of cream filling then add a layer of mixed berries
- repeat layers until ingredients are used ending with cream and berries on top
- cover and refrigerate at least 4 hours before serving for best texture and clean layers.
Notes
1. Use full-fat cream cheese for the smoothest filling. Swap pound cake with angel food cake 2. vanilla wafers 3. or brownies. Use any berries 4. sliced peaches 5. or cherry pie filling. Make up to 24 hours ahead and keep chilled until serving
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 5g | Fat: 18g