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Christmas Trifle: A Classic Holiday Dessert

Normally when I think of dessert I think of chocolate! Doesn’t everyone? But every so often I get a craving for desserts that don’t involve chocolate. Like creme brulee. It’s my all-time favorite. But today – it’s about a holiday classic – Christmas trifle with mixed berries.

Christmas Trifle made with angel food cake, pudding, berries, and creamTrifle is a delightful layered dessert and you can make it a variety of ways.

For Christmas I felt like berries were the fruit of choice for the season.

How to make Christmas Trifle - with angel food cake, pudding, berries, and creamA lot of trifle recipes call for pound cake. I opted for angel food to make it light and less calorie-heavy.

Cut the cake into small squares and place a portion in the bottom of your bowl to create the first layer.

How to make Christmas TrifleAdd a layer of mixed berries on top of the angel food cake. Then add a layer of vanilla pudding.

Repeat the layers one more time, then top it off with whipped cream.

Christmas Trifle Made with Raspberries and BlackberriesSprinkle more berries and sliced almonds on top of the whipped cream.

You can serve immediately, or chill it for about 30 minutes.

Mixed Berry Christmas Trifle. A light and easy dessert for the holidays!Christmas Trifle is a light and easy dessert. When you’re rushing around making an elaborate holiday dinner, it’s nice to end the meal with a dessert that doesn’t take a lot of finesse or time to make.

Christmas Trifle with Berries

Course Dessert


  • 1 angel food cake
  • 1 6 oz. package vanilla pudding
  • 3 cups cold milk
  • 3 cups mixed berries raspberries and blackberries
  • 1 small container whipped cream
  • 1/2 cup sliced almonds


  1. Make the pudding according to package directions, whisking the milk into the pudding mix.

  2. Cut the angel food cake into 1-inch cubes.

  3. Layer about 1-2 cups of cake cubes in the bottom of the bowl. Add a layer of mixed berries. Carefully spread 1/2 of the pudding mixture over the berries. Repeat the layers.

  4. Top off with a layer of whipped cream. Tip: If whipped cream is too stiff to spread, stir it vigorously with a spoon until it starts to soften.

  5. Sprinkle the rest of the berries and sliced almonds on top of the whipped cream.

  6. Chill for about 30 minutes and serve.

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  1. Jennifer: Hate to sound stupid but is that a large box of instant pudding? Do you think Sugar Free would work? Does is get soggy if it sits a while? (Having an (afternoon) Open House and would like to make it in the morning but I don’t want it to get soggy while it sits out for about 4 hours. Sounds delicious and would really like to serve something other than the (several) chocolate items for a change! Thanks,
    Joy from: theoldefarmhouse.blogspot.com

    1. Hi Joy! Yes, it’s a large box of instant pudding and I’m sure Sugar Free would work just fine. I don’t know if 4 hours would make the cake too soggy for your guests. Maybe an alternative is to cut the cake and cover it until you want to assemble the dessert, and make the pudding in advance too. Then all you have to do is put the layers in the bowl which only takes a few minutes to do.