Berry Cheesecake Trifle


1 4-serving-size package instant vanilla pudding mix

2 cups milk

1-8 ounce package cream cheese, softened

1-6 ounce container vanilla yogurt

1-10 3/4 ounce frozen loaf pound cake, thawed and cubed (3/4-inch cubes)

6 cups strawberries, quartered

2 cups blueberries and/or raspberries

Berry Sauce (see recipe below)


Prepare pudding mix according to package directions using the milk; set aside. In a large mixing bowl beat cream cheese and yogurt with an electric mixer on medium speed until smooth; stir in pudding.

To assemble trifle, in a 2-1/2- to 3-quart glass bowl layer one-third of the cake cubes, one-third of the pudding mixture, and one-third of the strawberries and blueberries. Repeat layers twice. Cover and chill 4 to 24 hours. Spoon Berry Sauce onto individual serving plates; top with trifle. Makes 8 to 10 servings.

Berry Sauce:


2 cups fresh or frozen (thawed) strawberries or raspberroes

2 - 3 tablespoons sugar

1 tablespoon orange juice


In a blender or food processor combine fresh or frozen (thawed) strawberries or raspberries, sugar, and orange juice. Cover and blend or process until smooth. If desired, press sauce through a fine-mesh sieve to remove seeds. Cover and chill until serving time or up to 24 hours.
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