Triple Berry Trifle


We had a nice and easy Easter get together at my sister’s house this year.  My mom had a sliced ham for sammies to be made, some baked beans with hamburger and bacon, my sister made her Oriental salad and I was asked to bring dessert.

When someone asks me to bring something for a dessert or a meal, I tend to over plan.  I want to make sure that what I bring is good and prepared nicely for them!  OCD possibly, I’m sure. But at work, my co-worker/buddy, Heidi told me I should make a Berry Trifle.  Honestly, I had never heard of such a thing.  In fact, it sounded awful fancy for this girl to be making and bringing without a trial and error run first!  It was Thursday though and I didn’t have much time to prepare or plan and make and have a back up plan.  In fact, I went to the store Saturday before Easter to buy what I needed. The recipe called for bundt cake.  With my luck, not only was Target Super Store busier than can be, but they don’t sell bundt cakes.  So my mind went into thinking mode, what am I going to do.  I know, I’ll get an angel food cake like last time.  I know they have them here.  I look around, no angel food cakes.  I ask a bakery staff member.  They are out but they did have the little mini cakes.  I go to where she directs me to see they have about 8 packages on hand.  I wasn’t sure how many I would need so I bought them all! (there were two in each pack and I only used 2 packs!!).


  • 1 (10.75 ounce) package prepared pound cake, cubed (I used Angel Food mini cakes)
  • 1 (10 ounce) package frozen blueberries
  • 1 (10 ounce) package frozen raspberries
  • 1 (10 ounce) package frozen blackberries
  • 2 tablespoons praline liqueur (I didn’t use this)
  • 1 (5 ounce) package instant vanilla pudding mix (I used fat free/sugar free)
  • 1/2 cup milk (I used skim)
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (8 ounce) container frozen whipped topping, thawed (I used Lite)


  1. Place cubed cake in bottom of large glass serving bowl. Layer the blueberries, raspberries and blackberries on top of the cake. Sprinkle with praline liqueur.
  2. In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of whipped topping, stir well. Pour mixture over frozen berries. Top custard with remaining cool whip. Let sit at room temperature for 1 hour or in refrigerator for 2 to 3 hours, enough for the berries to thaw before serving.

Nutritional Information  Amount Per Serving  Calories: 236 | Total Fat: 7.7g | Cholesterol: 45mg

I was a bit worried on how this would taste.  I had made it literally minutes before going to my sister’s house.  But it turned out great.  It was really good.  I can’t believe I’ve never heard of this, let alone taste it.  I used fat free/sugar free pudding, lite whipped cream.  So the nutritional value may be a bit higher.  No difference on the taste factor.  It was great. Hope you all had a great Holiday.

Patricia – Two Girls Cooking


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