Recipe by FRULLA
"This trifle is simple to prepare, but does require 4 hours refrigeration before serving. Can be prepared the night before."
Watch video tips and tricks
1 (10 inch)
angel food cake
1 (8 ounce) package
1 (16 ounce) package
frozen whipped topping, thawed
1 (21 ounce) can
blueberry pie filling
This was a hit at my party! I served it as a trifle and put fresh blueberries on top. I did have a lot of the whipped cream mixture left, I think next time I will try 12oz of whipped topping instead of 16oz.
Well I made 2 of the desserts for a church function. I made the blueberry one with the blueberry flavored cream cheese. It added a bit more flavor. I also divided the pan into 1/2 angel food cake and the other half pound cake. I'd definitely use the angel food cake. Now here is the kicker. I made the other pan using strawberry flavored cream cheese and strawberry flavored cool whip with the strawberry pie filling and a few fresh strawberries over the angle food cake. This pan was gone in less than 10 mins! Even with me using the bb flavored cheese, I brought half of the pan back home. I will definitely make the strawberry snowball (which I rate *****)
again before the summer is out.
This was a very light and refreshing dessert. I used the 12 oz. container of whipped topping as the 16 oz. would have been way too much. I used light cream cheese and light whipped topping and it was delicious. I took it to a Bible study and everyone had seconds. Great dessert for a spring meal or anytime you need something sweet, but not too heavy.
This recipe has quickly become a family favorite. I have substituted peach pie filling for the blueberry, and it is heavenly!!!! Kid friendly? My 11 year old is making it right now!!!!
I made some serious changes to this recipe. My family is not big on trifle, so I made it as a cake! First, I bought fresh blueberries.
I mixed together 12ozs lite whipped cream, blueberry flavored cream cheese and about 1/4 cup milk. No sugar. Then, I added about 1/4 of the blueberries. I cut my cake in half, and spread some of the whipped cream mixture between the layers. Then I covered the rest of the cake with the mixture. I cooked the rest of the blueberries making essentially pie filling. I drizzled that on the top of the cake. It was delicious! My family all went back for seconds. We will be making this again and again! Thanks for a great recipe!
Absolutely easy and delicious! (I do agree with another reviewer that I'll try 12 oz. frozen whipped topping instead of 16 oz. because of a similar overflow problem.) Of note, it tasted even better the longer it was refrigerated - 24 hours plus. I'm anxious to try it again using another favorite fruit topping. Enjoy! Enjoy!
Very good. I made it with yellow cake though, bc I made a yellow cake and it stuck to the pan and crumbled badley. The whole family loved it
A little bit of work but well worth it! I have made this twice already and it was a hit. Makes my mouth drool just thinking about it.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 179
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Make a delicious fresh blueberry pie, complete with lattice crust.
Satisfy your sweet tooth with this nutritious idea.
See how to make a sweet and tart, two-berry pie from scratch.