Topping the dessert charts in my family this spring is the trifle. It's basically a Midwestern take on a dessert layered like a lasagna. Us Midwesterners just love those layers. HA!
But really, the tart lemon cream mixed with fresh berries and layers of angel food cake and whipped cream is a combo that leaves everyone begging for seconds. It's so easy to make yet looks so fancy with those layers beaming through that glass trifle bowl.
You can make this dish with little prep or even on the fly by purchasing the angel food cake pre-made and fruit prepped from your local grocery store.
Ingredients:
One angel food cake - I used store boxed mix
Four cups of fresh berries- I use strawberries, blueberries, and blackberries.
8oz (two bricks) cream cheese
Three cups of Greek yogurt- I used Fage 5%
Two 3oz boxes lemon jello mix
1/2 cup of sugar
16oz (two containers) of cool whip
Directions:
Thaw the cream cheese overnight so it is room temp
Prepare the angel food cake mix and let cool. Tear into one inch pieces.
Wash/clean the berries and cut larger fruits (strawberries) to bit size chunks
In a large mixing bowl beat the cream cheese, jello mix, and sugar with beaters until blended. Then beat in the Greek yogurt.
In a trifle bowl layer 1/3 of the angel food cake, then 1 cup of the berries, then 1/3 the lemon mixture, then 1/3 the whipped cream.
Continue layering the ingredients.
Use the final 1 cup of berries to garnish after the final layer of cool whip.
Cover and let set in fridge for four hours.
Notes:
-You can substitute the angel food cake for two pound cakes.
-You can switch out the lemon jello mix for raspberry or strawberry for an even fruitier flavor.
-You can make miniature single serve versions in clear plastic cups or glasses.
You may not have any leftovers, but if you do- cover and place back in fridge. Leftovers will only last a day or so in the fridge before the cake starts to turn soggy.