Description

A stress-free, no-bake dessert perfect for summer BBQs and crowds. This berry trifle uses pantry-friendly ingredients like pound cake, instant pudding, and frozen berries to create a delicious, make-ahead treat.

Ingredients

Scale

1 large loaf (about 600g) vanilla pound cake
2 boxes (5.1 oz each) vanilla instant pudding
4 cups (960ml) cold milk (whole milk recommended)
2 bags (12 oz each) frozen mixed berries (strawberries, blueberries, raspberries)
1 tub (8 oz) Cool Whip or 2 cups homemade whipped cream
Optional: ½ cup white chocolate chips
Optional: Fresh mint leaves for garnish
Optional: ½ cup graham cracker crumbs

Instructions

Prepare the vanilla pudding according to package directions by whisking the powder with cold milk for about 2 minutes until thickened. Set aside to cool slightly, then refrigerate for 10 minutes.
Slice the pound cake into ½-inch cubes. If the cake is fresh, handle gently; if day-old, it is easier to cut. Spread cubes on a baking sheet to dry slightly if desired.
Thaw the frozen berries in a colander. Drain excess liquid, saving the juice for drizzling. If the juice is not sweet enough, stir in a tablespoon of sugar.
In a large glass trifle bowl, create the first layer by spreading 1/3 of the cake cubes evenly. Drizzle some of the reserved berry juice over the cake.
Spread half of the chilled vanilla pudding over the cake layer, covering it completely.
Sprinkle half of the thawed berries (and half of the white chocolate chips, if using) over the pudding.
Repeat the layers with the remaining cake, pudding, and berries. End with a layer of berries on top. Drizzle any remaining berry juice over the top.
Spread the Cool Whip or homemade whipped cream over the top layer. Add graham cracker crumbs or fresh mint for garnish if desired.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the cake to soften and flavors to meld.
Serve chilled with a large spoon, scooping from the center to get all layers.

Notes

For best results, use frozen berries as they break down and release more juice into the cake. Do not freeze this dessert as the texture will become mushy. It can be stored in the refrigerator for up to 3 days. For a lighter version, use skim milk and light Cool Whip. For a gluten-free option, use gluten-free pound cake.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 28
Sodium: 280
Fat: 14
Saturated Fat: 6
Carbohydrates: 45
Fiber: 2
Protein: 4

Keywords: berry trifle, no-bake dessert, summer dessert, crowd-pleasing dessert, make-ahead dessert, easy dessert, pound cake trifle, frozen berries dessert