Reviewed: Mar. 28, 2013

Always a crowd pleaser!

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Reviewer:

Reviewed: Dec. 22, 2012

I made this for the office and it was a huge hit! It is so light and flavorful that I will be making it for Christmas morning brunch.

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Reviewer:

Marie

Reviewed: Sep. 4, 2012

I often make a Kahlua and brownie trifle but the warm weather called for something lighter and this fit the bill nicely. As with all recipes, it's fun to tweak them adding your own twist and this was no different. As others mentioned, I used a sugar free Cheesecake pudding mix, made per instructions and then folded in most of the whipped topping, saving just a bit for dollops on the top. But I also took some mixed frozen berries and pureed them, pouring some on top of each layer and drizzling on the top for a pretty finish. I think the berry sauce added a lot to the fresh fruit flavor. Thanks for a great base recipe - it was a big hit at a neighborhood BBQ.

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Reviewer:

Lisa L

Cooking Level: Expert

Home Town: Dove Canyon, California, USA

Reviewed: Jul. 15, 2012

Easy, delicious. Great summer recipe. I found after it sat in the fridge for a day or so, it was even better as the cake blends into the cream!

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5 users found this review helpful

Reviewer:

KEMBA

Reviewed: Jul. 5, 2012

This was AMAZING and oh so perfect on a 100 degree Maryland day!! I used fresh blueberries, omitted the peaches, and made my own angel food cake (using a Southern Living "Blue Ribbon Angel Food Cake" recipe) and fresh, homemade whipped cream. TO DIE FOR!!!

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Reviewer:

toivosgrl55

Cooking Level: Intermediate

Home Town: Victorville, California, USA

Living In: California, Maryland, USA

Reviewed: Jul. 1, 2012

I prefer to mix vanilla pudding/custard with either cool whip or real whipped cream. I layer the angel food cake pieces then the pudding layer, then the fruit. A trifle bowl makes the layers show up, but you don't need one. This is better after it sits for awhile, and is better chilled. I make it sometimes from homemade custard made from egg yolks from my backyard chickens, use the egg whites to make homemade angel food cake, and make whipped cream from scratch, and strawberries from the garden. DELIGHTFUL.

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Reviewer:

dsc6

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Mckeesport, Pennsylvania, USA

Reviewed: Jul. 1, 2012

I used a vanilla custard instead of all the whipped cream. Delish!

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Reviewer:

Kat

Reviewed: May 14, 2012

I made this for mother's day and it was a huge hit! adults and kids alike were dying for seconds. I used strawberries,blueberries,blackberries,rasberrys and kiwi's. i skipped out on the peaches cause i just didnt like the sound of peaches in a trifle. id never made angel food cake and was worried it was too chewy but the fruit and whipped topping canceled it out and it just melted in your mouth! :D I'll definitely be making this again for future family events. it was sweet enough for the kids to love but not too sweet for the parents and was the perfect "light" dessert for a BBQ

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Reviewer:

rissab

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

Reviewed: Feb. 19, 2012

I followed the recipe exactly but also made my own whipped cream. The recipe says 12 servings but I can assure you it fed more than twelve. This was a hit at a family party.

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Reviewer:

SpellCaster

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Kearns, Utah, USA

Reviewed: Jul. 6, 2011

Awesome dessert! Friends went crazy for it!! I used strawberries and blueberries for a festive 4th of july effect instead of what was on the recipe. They were begging to bring the leftovers home!! :)

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16 users found this review helpful