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Berry Trifle

Berry Trifle

Recipe serves 12

PREP TIME 20 Minutes

COOK TIME 15 Minutes

FREEZE TIME 20 Minutes


  • 1 package (10 oz.) angel food cake, cut into cubes
  • 1 bag (12 oz.) frozen raspberries, partially thawed
  • 2 Tbsp. sugar
  • 1 tsp. lemon juice
  • 6 cups fresh blueberries [or raspberries, blackberries and/or sliced strawberries ]
  • 1 container Breyers® 1/2 the Fat Creamy Vanilla Light Ice Cream
  • 1 cup frozen fat free whipped topping, thawed


Preheat oven to 350°. Line jelly-roll pan with aluminum foil; set aside.

Arrange angel food cake on prepared pan in single layer. Bake, stirring twice, 15 minutes or until toasted. Cool to room temperature, then freeze 20 minutes.

Puree frozen raspberries, sugar and lemon juice in blender or food processor; set aside.

Reserve 5 cake cubes and 1/2 cup fresh berries for garnish.

Arrange 1/2 of the cake cubes in trifle bowl. Layer 1/2 of the berries, 1/2 of the Breyers® 1/2 the Fat Creamy Vanilla Light Ice Cream and 1/2 of the raspberry sauce; repeat. Top with whipped topping and garnish with reserved cake and berries.

Nutritional Facts

Amount Per Serving
Serving Size 1 serving
Calories 330
Calories from Fat 70
Total Fat 8 g
Saturated Fat 5 g
Trans Fat 0 g
Cholesterol 35 mg
Sodium 290 mg
Total Carbs 60 g
Dietary Fiber 4 g
Sugars 35 g
Protein 7 g
Vitamin A 10 %
Vitamin C 50 %
Calcium 20 %
Iron 4 %

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