While the definition of trifle suggests something insignificant or of little value, a berry trifle dessert is pure greatness. The trifle, one of Britain’s best exports, is bound to become one of your favorite berry dessert recipes. Our berry trifle recipe is fast, fresh and flavorful, and by using sugar-free and low-fat ingredients, it’s also light and refreshing.

Picture sun-ripened berries layered gently between fluffy angel food cake and extra-creamy pudding. And don’t forget the whipped topping! (I always aim to get a bit of each layer on my fork for the perfect bite.) Serve this trifle berry dessert for summer potlucks, backyard barbecues, spring brunches or holiday soirees—or any time you need something sweet on the fly.

What is a trifle?

A traditional British trifle is a layered dessert made with sponge cake, fresh fruit, rich custard and whipped cream. It’s often served in a large glass trifle bowl so you can see the layers (and garner oohs and aahs from everyone at the table). English trifles usually feature cake soaked in sherry or a fortified wine; fruit including bananas, peaches or berries; and custard flavored to complement the other ingredients. Sometimes trifle desserts will have jams, gelatin or nuts added for texture.

An American trifle can be less fussy. If you ever have a cake that doesn’t come out of the pan or cracks too much to frost, crumble it into a bowl, layer it with pudding or custard, fruit and cream, and you have a trifle! PS: Unlike Rachel’s homemade Thanksgiving dessert in Friends, peas and beef don’t belong in a trifle.

Ingredients for a Berry Trifle

•  Milk: Mixing the pudding with skim milk keeps this recipe on the lighter side without sacrificing creaminess. It’s OK to use 2% or whole milk; the higher the fat content, the richer the mixture.
• Instant pudding mix: Instant pudding whips up quickly to add its signature custard texture and sweetness. Vanilla is the classic choice, though banana, peach and lemon are all delicious too. Reach for the sugar-free version to keep it light but still sweet.
• Vanilla yogurt: A touch of tartness is always a welcome addition, especially balanced with the sweetness of the vanilla. We use fat-free yogurt in this recipe but, again, going with a higher fat content just makes it taste more decadent.
• Cream cheese: The thick texture of cream cheese gives our creamy pudding mixture the perfect moisture level and strength to support the other layers. Since there are so many creamy elements in this berry trifle dessert, we chose the reduced-fat version.
• Sour cream: With its tangy smoothness, sour cream is the final piece of our four-part creamy mixture.
• Vanilla extract: Vanilla extract balances the cream cheese and sour cream. Using the best vanilla extract you can buy is always a good idea.
• Whipped topping: While making homemade whipped cream is usually your best bet for many recipes, in this case, whipped topping does a better job of holding its shape and is less likely to liquefy over time. It’s also lower in fat than heavy cream so that second helping of berry trifle dessert is easier to justify.
• Angel food cake: Use a store-bought or homemade angel food cake. This is the trifle structure’s foundation, so don’t make the cubes too small; you don’t want them crushed by the other levels.
•  Blackberries, raspberries and blueberries: Nothing tastes more like celebrations and summer to me than these sweet little explosions of flavor. The deep jewel-toned bursts of color against the beige cake and custard in this berry trifle recipe create a beautiful, sculptural dessert.
• Mint leaves: They may be optional, but the clean, aromatic fragrance of mint leaves garnishing the top of this creation is not to be missed. Mint is a fantastic finish, filling out the flavor profile and adding a pop of color. Feeling fancy? A little grated lemon or lime zest with shredded basil could be a fun add-on too.

Taste of Home