Berry Trifle Recipe -
Berry Trifle Recipe
  • READY IN 2 hr

Berry Trifle

Recipe by  

"This dessert is great for parties. Its presentation is pretty, and it's even better to eat! Any combination of frozen berries may be used. Garnish with chopped nuts."

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Original recipe makes 1 trifle Change Servings
  • PREP

    15 mins

    2 hrs


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2008

This recipe is always a huge hit. One word of advice...after you put the 1st layer of cake and berries down, pour half the "pudding" mixture over top, then finish with another layer and pour the rest of the pudding mixture. The mixture is too thick to reach the bottom layer if you only pour over the top.

Most Helpful Critical Review
Oct 09, 2003

didn't care for this all that much. was pretty dry using pound cake, and the pudding mixture was too thick and not creamy enough to soak into the cake.

Apr 07, 2008

First off, this is the ONLY dessert I have ever made where my husband asked for seconds...and he doesn't even like dessert! This was one of the best and most delicious recipes I have ever gotten from! I did, however, make the following changes: 1) In place of the cool whip, I used a pint sized container of heavy cream, whipped, and flavored w/ vanilla extract. I added approx 1 1/2 cups of the whipped cream to the custard mixture, and "frosted" the top of the trifle with the rest. 2) Instead of the blackberries, I used a 16 oz carton of frozen sliced sweetened strawberries in syrup. I thawed it in the microwave and spooned the syrup on the cake layers to moisten instead of the praline liqueur. 3) I made multiple layers of cake, berries and custard, instead of just one layer of cake on the bottom. 4) I used a 13 oz Entemann's All Butter Loaf Cake and it worked perfectly. This was SO delicious I can't even believe it! I definitely plan on making it for family and friends in the summer, when fresh berries are in season. Thanks for an AMAZING recipe!

Oct 09, 2003

Yum, yum! This was a hit. Definitely add the extra half cup of milk to pudding. Next time I will layer cake and berries for an even prettier presentation. Leave more time for berries to defrost, as well, so that the juice is well absorbed by the cake.

Jun 26, 2004

Absolutely outstanding recipe and sooooo simple to make. Some substitutions (or additions) I made were: cut the lb cake lengthwise in thirds, spread apricot jam on each layer, put back together, then cut into cubes. I then layered the ingredients using a different berry for each layer (fresh berries only - blackberry, raspberry, blueberry,& strawberry)- cake, berry, pudding, etc. I couldn't find any praline liqueur so I lightly drizzled caramel over the cake before adding each layer. I garnished with a big dollup of whip cream and a fanned out strawberry and then placed fresh blueberries around the edge of the just looked so yummy and pretty!!

Oct 09, 2003

I skipped the praline liqueur for this recipe and served it at a barbecue and received rave reviews. Looks pretty too!

Oct 09, 2003

I used angel food cake and added fresh strawberries. I also used 2 cups of milk in the pudding recipe, omitted the condensed milk and added 4 oz cream cheese. It turned out great and I have had multiple requests to make it. Thanks for a great and really easy recipe.

Dec 22, 2003

This was my first trifle-making experience and I LOVED IT! I used angel food cake instead of pound cake, and sliced it into 3 horizontal layers. I also omitted the praline liqueur. It was delicious and all my dinner guests raved about it. I will continue to use this recipe for years. Thanks, Iron Chef!


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  • Calories
  • 236 kcal
  • 12%
  • Carbohydrates
  • 38.8 g
  • 13%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 210 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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