Go Back

Fruit and White Chocolate Trifle

A delightful dessert featuring layers of creamy white chocolate pudding, angel food cake, and fresh berries that captures the essence of warmth and love.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the pudding and cake layers
  • 6.8 ounces instant white chocolate pudding (two 3.4-ounce containers) Use high-quality pudding for best results.
  • 4 cups cold whole milk
  • 14 ounces store-bought angel food cake, cut into 1-inch cubes Can substitute with sponge cake or ladyfingers.
For the fruit and topping
  • 16 ounces thawed whipped topping (two 8-ounce containers)
  • 32 ounces fresh strawberries (washed, stems removed, sliced and pat dry) Use fresh, in-season berries for best flavor.
  • 18 ounces fresh blueberries (washed and dried)

Method
 

Preparation
  1. Prepare the instant white chocolate pudding as directed on the package using the cold milk. Chill it in the refrigerator until set.
  2. In a trifle bowl, layer 1-inch cake cubes at the bottom.
  3. Spoon half of the white chocolate pudding over the cake cubes.
  4. Layer sliced strawberries along the edges of the bowl and on top of the pudding.
  5. Add a generous amount of blueberries over the strawberries.
  6. Spread one container of thawed whipped topping over the berries.
  7. Repeat the layers: cake cubes, remaining pudding, strawberries, and blueberries.
  8. Finish with the last container of whipped topping and decorate with remaining strawberries and blueberries.
Chill
  1. Refrigerate the trifle for at least an hour before serving.

Notes

Store leftovers in the refrigerator, covered with plastic wrap, for up to three days. Best enjoyed sooner for optimal texture.