Why skip dessert this spring and summer when my Triple Berry Trifle Cups are light, airy and just as satisfying as an indulgent dessert?
I don’t magically lose my sweet tooth when winter becomes spring and when spring becomes summer, as nice as that might be. However I tend to not crave the heavy and filling desserts I might want during the colder months. Because of this my Triple Berry Trifle Cups are light, tasty and perfect for the warmer weather!
Traditionally angel food cake is made in what is called a tube pan. Although I usually use my loaf pans and I never have a problem!
Ingredients:
- Angel food cake mix
- Fresh strawberries
- Fresh blueberries
- 8 oz. tub lite cool whip
- Fresh blackberries
Directions:
- Preheat oven and bake angel food cake according to the directions on the box. Allow to cool completely.
- While the cake is cooling select what you’ll be using to serve the dessert in. Rinse and dry the berries. Slice the strawberries into any shape or size you like. Keep the blueberries and blackberries whole.
- Once cooled, slice the cake into bite sized cubes. Now it’s time to assemble the desserts!
- Begin layering the desserts starting with the angel food cake. Next either spoon or pipe the cool whip over the angel food cake in an even layer. Then arrange the berries in any way you like over the cool whip.
- Repeat this process till your dessert cups are filled to the top!
- Serve immediately or cover and refrigerate till ready to serve.
- Enjoy!
Notes:
- This is the angel food cake box mix that I used!
- Need a side dish? Check out my Creamy Mashed Sweet Potatoes!
- Use this link to follow and support me on Pinterest!
- Don’t like one of the berries I used? Raspberries or cranberries would also be delicious!
