Simple Berry and Vanilla Cream Trifle

  • Prep 30 min
  • Total 30 min
  • Servings 12


purchased butter loaf cake (11.5 oz), sliced
box (6-serving size)vanilla instant pudding and pie filling mix
teaspoon vanilla
cups whole milk
cup sour cream
container (8 oz) Cool Whip™ frozen whipped topping, thawed
lb fresh strawberries, stems removed, sliced
pint (2 cups) fresh blueberries


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  • 1
    In medium bowl, beat pudding mix, vanilla, milk and sour cream with electric mixer on medium speed until soft pudding forms. Cover; refrigerate.
  • 2
    In trifle bowl or large clear bowl, arrange 1 layer of sliced cake to cover entire bottom of bowl. Top with a layer of pudding, then a layer of whipped topping, and then a layer of strawberries. Repeat all layers except use blueberries. Continue with layers until bowl is full.
  • 3
    Cover with plastic wrap; refrigerate until ready to serve.



Expert Tips

Pudding can be made a day or two in advance to make the assembly quicker.

If you prefer real whipped cream, you can replace the whipped topping by whipping a pint of whipping cream with 1 teaspoon vanilla and 3 to 4 tablespoons sugar with an electric mixer until stiff peaks form.

Trifle can be made several hours ahead and kept covered in the refrigerator until ready to serve.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe
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