Recipe by Susan Golden
"Angel food cake layered with cheesecake pudding, blueberries, strawberries and whipped topping for a dessert your family will love."
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1 (5 ounce) package
instant cheesecake pudding mix
1 (9 inch)
angel food cake, cut into cubes
1 (12 ounce) container
frozen whipped topping, thawed
This was pretty good. Very pretty. I made a homemade angel food cake because I don't like the taste of store bought. The cheesecake pudding was not very cheesecakey. If I made this again I would use the filling from a Jello No Bake mix. Tasty cool dessert for a hot summer day.
Made this for Christmas dinner and the family loved it
It was a very lovely dessert to look at, but, once tasted it wasn't anything special. It was a light dessert that was enhanced by the fresh fruit, but, it basically just tasted like a layered pudding parfait. I also prefer pound cake to the angel food cake used in this recipe only because it became a little soggy from the pudding.
* Percent Daily Values are based on a 2,000 calorie diet.
Berry Cheesecake Trifle
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 59
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