Angel Fruit Trifle

Angel Fruit Trifle

Made  times
Lori Kirchner Zwahlen 3

"A light, fresh, and cool summer dessert. Angel food cake, fresh berries, and whipped topping, layered in a trifle bowl, makes for a pretty presentation; then you can see the layers of the dessert. This is a great Fourth of July red, white, and blue dessert. This is my family's favorite summer dessert."
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1 h 15 m servings 295 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 55.1g
  • 18%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 212 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Pour the blueberries into a strainer, rinse with water, and shake off excess water. Spread the berries out onto paper towels to dry slightly.
  2. In a deep, clear glass bowl or trifle bowl, spread a layer of angel food cake chunks. Scatter the cake with chopped strawberries in a thin layer. Sprinkle the strawberries with a layer of blueberries, followed by a layer of chopped peach slices. Sprinkle a few fresh raspberries over the peaches. Dollop a layer of whipped topping, then repeat layers until all cake and fruit has been used. Finish trifle with a layer of whipped topping. Cover the trifle, and refrigerate until chilled, about 1 hour.


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This is a great recipe. You can use any fruit you like. My family likes bananas and strawberries. I also add a package of vanila pudding.

I prefer fresh blueberries, peaches & raspberries in season, but frozen work fine. Another twist to this recipe is fold one small package of dry jello powder with the cool whip before layering, ...

light and amazing! perfect for a summer snack

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 h...

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.

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 s...

Excellent recipe! I followed the recipe precisely other than I made my own whipped cream. Very cool, fresh and great. Thank you!

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 ...

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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