I've had this trifle recipe pinned for a while. Raspberry season is in full swing at our house, so I decided to throw this together for the 4th of July.
It was delicious!
White Chocolate Cheesecake Trifle with Berries
Recipe modified from Taste of Home
1 loaf prepared angel food cake
2 c. heavy cream
1 tsp. vanilla
1/4 c. sugar
1 3oz package white chocolate instant pudding mix
8 oz cream cheese
1 1/4 c. milk, divided
3 c. sliced strawberries
3 c. raspberries, divided
4 whole strawberries
Cut angel food cake into 1" cubes.
Beat heavy cream until stiff peaks form, adding vanilla and sugar at the end.
Combine cream cheese and 1/4 c. milk and beat until smooth.
Add remaining 1 c. milk and pudding packet and beat for 1 minute.
Gently fold in half of the whipped cream into the pudding mixture.
Arrange 1/3 of the cake cubes in the bottom of your trifle bowl.
Top with half of the pudding mixture.
Arrange half of the sliced strawberries around the sides and on top of the pudding.
Top with 1 1/4 c. of the raspberries.
Repeat the layers as outlined above: 1/3 cake, remaining pudding, sliced strawberries, raspberries.
Top with remaining cake cubes on the outside edge of the trifle bowl.
Spread remaining whipped cream in the middle.
Arrange remaining berries on top.
Serve immediately, or refrigerate until ready to serve.