Valentine Trifle Dessert
A stunning Valentine trifle dessert with layers of cheesecake pudding, angel food cake, and fresh berries. Perfect romantic treat ready in 25 minutes!
Equipment
- large mixing bowl
- electric mixer
- rubber spatula
- trifle dish
- measuring cups
Ingredients
Pudding Layer
- 1 package instant cheesecake-flavored pudding mix 3.4 ounces
- 2 cups cold whole milk
Cream Cheese Layer
- 8 ounces cream cheese softened at room temperature
- 1 cup powdered sugar
- 8 ounces frozen whipped topping thawed
Cake and Fruit Layers
- 1 store-bought angel food cake torn into 1-inch chunks
- 1 pint fresh strawberries hulled and sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
Instructions
- In a large mixing bowl, whisk together the instant cheesecake pudding mix and the 2 cups of cold whole milk until the mixture is smooth and begins to thicken, about 2 minutes. Set it aside.
- In a separate large bowl, beat the softened cream cheese with an electric mixer on medium speed until creamy, about 1 minute. Add the powdered sugar and beat on low speed until fully combined and smooth.
- Gently fold the prepared pudding and the thawed whipped topping into the cream cheese mixture using a rubber spatula. Stir until the mixture is uniform, creamy, and no white streaks remain.
- Arrange half of the torn angel food cake chunks in an even layer in the bottom of a 3-quart trifle dish or large clear glass bowl.
- Spoon and spread half of the creamy pudding mixture over the cake layer. Top with half of the sliced strawberries and all of the blueberries and raspberries.
- Repeat the layers with the remaining cake chunks, the remaining pudding mixture, and the remaining strawberry slices. Cover and chill the trifle in the refrigerator for at least 4 hours before serving to allow the flavors to meld and the cake to soften.
Notes
Chill for at least 4 hours to allow flavors to meld and cake to soften. Use a clear glass bowl for the best presentation.