I don’t know about you, but summer makes me feel more nostalgic than any other season. Biting into a perfect ear of sweet corn can transport me back to my bare-footed childhood, chasing fireflies across the lawn. The scent of sunscreen applied to my wriggling toddler elicits memories of days at the city pool or jumping over the sprinkler in the garden. And the food! There are so many summer memories attached to the food!
Summer Berry Trifle
This light, simple dessert is sure to impress your guests and will leave you plenty of time to make new summer memories. Lovingly and artistically prepared by my Auntie Andrea each August for my grandpa’s birthday, this Summer Berry Trifle is one of my favorite family recipes, and I hope you enjoy sharing it with yours.
- Jell-O Instant Vanilla Pudding (3.4oz)
- Cool Whip (8oz), thawed
- 16 oz. fresh strawberries, hulled and quartered
- 8 oz. fresh blueberries
- 6 oz. fresh raspberries (optional)
- prepared angel food cake (approximately 13 oz.) cut or torn into 1 inch cubes
- Prepare the pudding according to package directions and refrigerate for at least 5 minutes.
- While pudding sets, wash berries and quarter strawberries.
- Remove pudding from fridge and carefully fold in thawed Cool Whip.
- Arrange about 1/3 of the cubes of cake on the bottom of your glass dish.
- Gently spread about 1/3 of the pudding/whip mixture over the cake.
- Sprinkle berries onto the pudding mixture, placing a few against the sides of the dish so that they peek through.
- Repeat the layers an additional one or two times, depending on the size of your dish.
- Arrange remaining berries on top, and enjoy!
- While a trifle dish shows off this dessert's lovely layers, feel free to make it in a 9x13 glass pan instead. After the initial "wow" from your guests, they will be too busy enjoying the fruits of your labor to be interested in what it looks like. 🙂