Mixed Summer Berry Trifle

• servings: 10 servings
• active time: 25 minutes
• total time: 26 minutes

Ingredients

10 ounces angel food cake (cut into 1-1 1/2 inch cubes)

8 ounces Neufchatel (or cream cheese or Mascarpone cheese)

1/2 cup granulated white sugar

1 teaspoon vanilla extract

1 tablespoon fresh squeezed lemon juice

2 pounds strawberries (plus more for garnish)

6 ounces blackberries (plus more for garnish)

6 ounces raspberries (plus more for garnish)

3 ⅖ ounce Vanilla flavored Instant Jello pudding

2 cups cold milk

8 ounce Cool Whip (or fresh whipped cream)

fresh mint leaves (optional)

Directions

Prepare pudding:

In a medium mixing bowl, add 2 cups cold milk, add the instant vanilla pudding mix, whisk together for 2 minutes and set aside for 5 minutes to set in the refrigerator.

Prepare cream cheese layer:

In a medium-large mixing bowl, add the Neufchatel/cream cheese, 1/2 cup sugar, 1 tsp pure vanilla extract and lemon juice. Using a hand-held electric mixer, mix together until combined, set aside.

Assemble:

Arrange 1/2 the angel food cubes around the bottom of the trifle container.

Arrange a little less than 1/3 of the 3 types of berries in 1 even layer. I suggest arranging the blackberries and red berries in an alternating pattern, if using a clear, glass trifle container.

Add half the Neufchatel/cream cheese layer, spread evenly with an offset spatula or baking spatula.

Add half the vanilla pudding mixture, spread evenly.

Repeat until you have 2 layers each of angel food cake, berries, cream cheese, vanilla pudding and 3 layers of mixed berries.

Top the last layer of berries with Cool Whip in the center. Use an offset or baking spatula to form a "pillow" and garnish with the last of the berries and optional mint sprigs.

Serve in individual parfait glasses.

Nutrition

• Serving Size: 1 cup
• Calories: 315 kcal
• Total Fat: 8 g
• Saturated Fat: 4 g
• Cholesterol: 25 mg
• Sodium: 320 mg
• Total Carbohydrate: 55 g
• Dietary Fiber: 4 g
• Total Sugars: 39 g
• Protein: 7 g