This strawberry cheesecake trifle is absolutely one of my favorite desserts both to make and to eat. I shared it last week on a guest post with Mom it Forward, but in case you missed it, I wanted to share it here as well. This trifle is so amazingly finger licking good and takes less than 30 minutes to prepare. It is my go to dessert whenever my family has company and it has always been a showstopper. There’s something about seeing a huge trifle full of cheesecake goodness set on the table that that brings out the “oohs and aahs” from people. All theses yummy layers, all the flavors melding, it all just turns into a magnificent treat!
- 3 cups of sliced angel food cake
- 3 cups sliced strawberries, plus additional for garnish - optional
- 3 Tbs sugar
- 1 (3.4 oz) package vanilla instant pudding mix
- 1½ cups milk
- 2 (8 oz) packages cream cheese
- 1½ cups frozen topping (like Cool Whip), thawed
- 1 cup semi sweet chocolate chips for garnish - optional
- If you would like to use chocolate covered strawberries as a garnish, melt chocolate chips and dip whole strawberries. Refrigerate until ready to use.
- Add sugar to sliced strawberries and store in fridge while you continue preparation. Using a mixer, beat cream cheese until creamy. Slowly beat in milk, then add pudding mix. Mix well.
- Fold in frozen topping with a spoon. Pour half of mixture into the bottom of a trifle dish, top with half of the angel food cake and then half of the berry and sugar mixture. Repeat, saving a small amount of the cream cheese mixture for the top. Optional - melt chocolate chips and drizzle across the dish and top with chocolate covered strawberries.
- Refrigerate for 2 hours before serving.
And seriously, take a look at all of those beautiful layers. The sugary sweet strawberries and the big chunks of angel food cake are making me oh so hungry.
This is the perfect dessert for any spring or summer gathering. I hope that you’ll give it a try…but be warned, if you do, you’ll keep going back to it just like I do. It’s too good not to.
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