Easy Creamy Berry Trifle Recipe with Vanilla Pudding and Whipped Cream for Perfect Summer Dessert
A quick and easy summer dessert featuring layers of silky vanilla pudding, airy whipped cream, juicy mixed berries, and soft ladyfinger cookies or sponge cake. Perfect for last-minute gatherings and customizable to your taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 package (3.4 oz / 96 g) instant vanilla pudding mix (or homemade pudding)
- 2 cups (475 ml) whole milk (dairy or creamy plant-based milk)
- 1 cup (240 ml) whipped cream (freshly whipped heavy cream or store-bought)
- 3 cups (450 g) mixed berries (strawberries hulled and sliced, blueberries, raspberries, blackberries; fresh or frozen)
- 8 oz (225 g) ladyfinger cookies or sponge cake (cut into pieces)
- 2 tablespoons (15 g) powdered sugar
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Prepare the vanilla pudding: In a medium bowl, whisk together the instant vanilla pudding mix and 2 cups (475 ml) of cold whole milk. Stir vigorously for 2 minutes until thickened. Let it rest for about 5 minutes to set properly.
- Whip the cream: In a chilled large bowl, add 1 cup (240 ml) of cold heavy cream, 2 tablespoons (15 g) powdered sugar, and 1 teaspoon (5 ml) vanilla extract. Using an electric mixer or whisk, beat on medium-high speed until soft peaks form, about 3-4 minutes. Avoid overwhipping.
- Combine pudding and whipped cream: Gently fold about half of the whipped cream into the set vanilla pudding using a spatula to create a light, creamy filling.
- Prepare the berries: Wash and dry the mixed berries. Slice strawberries if large. Set aside.
- Layer the trifle: Place a 1-inch (2.5 cm) layer of ladyfinger cookies or sponge cake pieces at the bottom of the trifle bowl. Spoon about 1 cup (240 ml) of the pudding and whipped cream mixture over the cake. Sprinkle about ¾ cup (100 g) of mixed berries. Repeat layers until the bowl is full, finishing with a berry layer on top.
- Top with remaining whipped cream: Dollop or spread the remaining whipped cream over the top layer of berries.
- Chill: Cover the trifle with plastic wrap and refrigerate for at least 2 hours or overnight to let flavors meld and cake soften.
Notes
Chill mixing bowl and beaters before whipping cream for better volume. Avoid overwhipping cream to prevent graininess. Sprinkle a little milk on ladyfingers if too dry before layering. Chill trifle for at least 2 hours or overnight for best flavor and texture. Can substitute dairy and gluten ingredients for vegan or gluten-free versions.
Nutrition
- Serving Size: About 1 cup (250 g)
- Calories: 275
- Sugar: 25
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 35
- Fiber: 3
- Protein: 4
Keywords: berry trifle, vanilla pudding, whipped cream, summer dessert, easy dessert, layered dessert, quick dessert, berry dessert