Red, White and Blueberry Dessert Trifle Recipe


Emily Dionne, RD

Emily Dionne, RD


Have you ever tried topping off your favorite dessert with a few berries? Fruit has a naturally sweet flavor and it is a good source of fiber. Berries are high in antioxidants and they make an excellent addiction to a rich cake.

The red, white and blueberry trifle is a recommended treat that you can make for your next outing. Hope you enjoy! 


  • 10-ounces angel food cake, cut into 1-inch cubes  (store bought or made from a mix)
  • 2 pints strawberries, sliced
  • 2 pints blueberries

For the cream filling:

  • 6 TBS fat-free sweetened condensed milk
  • 1 ½ cups cold water
  • 1 (4-ounce) package of white chocolate or cheesecake, instant pudding mix
  • 12-ounces frozen whipped topping, thawed


  1. Whisk the condensed milk and water in a bowl. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set, and then fold in the whipped topping.
  2. Arrange half of the angel food cake cubes in the bottom of a 14-cup trifle dish. Sprinkle evenly with a layer of blueberries.
  3. Spread half of the cream mixture over the blueberries and gently spread evenly. Top with a layer of strawberries.
  4. Layer the remaining cake cubes on top of the strawberries, add a layer of blueberries, and top with the remaining cream mixture.
  5. Finish with the remaining strawberries and blueberries.
  6. Cover and refrigerate at least one 1 hour.

Nutrition Information (Per serving)

Serving size: 1 Cup

Calories: 170

Total Fat: < 1 gram

Protein: 2.5 grams

Carbohydrates: 38 grams

Fiber: 3 grams


 Recipe Source: