Recipe by FRULLA
"This trifle is simple to prepare, but does require 4 hours refrigeration before serving. Can be prepared the night before."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
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
Get quick & easy recipes for your busiest days.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Satisfy your sweet tooth with this nutritious idea.
Make a delicious fresh blueberry pie, complete with lattice crust.
Mother Nature helps make this frozen old-timey treat.