Summer Berry Cheesecake Trifles Recipes

SUMMER BERRY CHEESECAKE TRIFLES

Summer Berry Cheesecake Trifles image

Try Summer Berry Cheesecake Trifles for a patriotic dessert with the freshest in-season fruit. You'll automatically be sporting the red, white and blue in these Summer Berry Cheesecake Trifles, but add some cute pinwheels for extra decoration!

Provided by My Food and Family

Categories Home

Time 1h15m

Yield 8 servings

Number Of Ingredients 4

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, room temperature
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 loaf (1 lb.) prepared pound cake, cut into cubes
1-1/2 lb. assorted berries (strawberries, raspberries, blueberries)

Steps:

Beat cream cheese and marshmallow creme with hand mixer until well blended, about 2 min.
Refrigerate for 1 hour until chilled.
Layer pound cake, cream cheese mixture and fruit in 8 dessert dishes when ready to serve.

Nutrition Facts : Calories 420, Fat 18 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

SIMPLE BERRY CHEESECAKE TRIFLE RECIPE {NO COOK SUMMER FAVORITE!}

Simple Berry Cheesecake Trifle Recipe {No Cook Summer FAVORITE!} image

The other night the kids and I made a Berry Cheesecake Trifle, spur of the moment because we had some angel food cake and we knew it wasn't going to go very far with all of us! We were going to try and stretch it, to feed everyone! It was too hot to turn the oven on, we had berries and some pudding so we whipped this yummy dessert up. I had my oldest wash, hull and slice the strawberries. The littlest one tore up the angel food can into bite size pieces and my middle daughter made 2 packages of cheesecake pudding. We started with the angel food cake covering the bottom of a glass dish. Then we layered strawberries and blueberries to cover. Next was a layer of pudding and on top of that a layer of cool whip. We kept layering until we were out of space!

Provided by ElizabethKnicely

Categories Dessert

Time 10m

Yield 12 serving(s)

Number Of Ingredients 5

Ingredients

2 (6 ounce) packages strawberries
2 (6 ounce) packages blueberries
2 (3 ounce) packages cheesecake flavored pudding
1 (8 ounce) carton Cool Whip
1 prepared angel food cake

Steps:

Wash, hull and slice the strawberries.
Wash the blueberries.
Tear up the angel food cake into bite size pieces.
Make 2 packages of cheesecake pudding as instructed on the box.
We started with the angel food cake covering the bottom of a glass dish. Then we layered strawberries and blueberries to cover. Next was a layer of pudding and on top of that a layer of cool whip.
We kept layering until we were out of space!
Such a great dish to bring to a bbq or for the 4th of July!

Nutrition Facts : Calories 232.4, Fat 5.7, SaturatedFat 4.3, Cholesterol 0.1, Sodium 279.3, Carbohydrate 43.2, Fiber 1.4, Sugar 26.3, Protein 3.9

BERRY CHEESECAKE TRIFLE RECIPE

Berry Cheesecake Trifle Recipe image

This Berry Cheesecake Trifle is a fresh and creamy treat! It is the perfect dessert for your next party or gathering.

Provided by Elyse

Categories Dessert

Yield 15

Number Of Ingredients 10

Ingredients

2 pints fresh strawberries (hulled and sliced)
1/3 cup sugar
1 Tablespoon lemon juice
1 (21 ounce) can strawberry pie filling
1 (8 ounce) package cream cheese
1 cup sour cream
1/2 cup milk
1 (3.4 ounce) package instant vanilla pudding mix
1 (12 ounce) container Cool Whip (thawed)
1 angel food cake (cut into cubes)

Steps:

In a large mixing bowl, combine strawberries, sugar, lemon juice and pie filling; set aside.
In another large mixing bowl, beat together cream cheese, sour cream, milk, pudding mix and Cool Whip; set aside.
Cut your angel food cake into cubes (about 1 inch) and set aside.
Assemble your trifle by spreading half of the angel food cake in the bottom of your trifle bowl or serving dish.
Top angel food cake with half of the cream mixture.
Spread on half of the berry mixture on top of the cream mixture.
Repeat all steps.
Store trifle in the refrigerator until served. Stays fresh in the refrigerator for up to 2 days.

Nutrition Facts : Servingsize 1 serving, Calories 1332 kcal, Fat 55 g, SaturatedFat 36 g, Cholesterol 201 mg, Sodium 3822 mg, Carbohydrate 144 g, Sugar 96 g, Protein 17 mg

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