Description
One spoonful and you’ll understand why everyone asks for seconds. This easy layered dessert is fresh, creamy, fruity, and perfect for every summer gathering.
Ingredients
Scale
- 1 angel food cake, cut into 1-inch cubes
- 1 package (3.4 oz/96 g) instant vanilla pudding mix
- 1½ cups (360 ml) cold whole milk
- 1 cup (240 g) sour cream
- 1 container (8 oz/226 g) whipped topping, thawed
- 3 cups (375 g) fresh raspberries
- 3 cups (450 g) fresh peaches, peeled and sliced
- ½ cup (50 g) crushed vanilla wafers or graham crackers (optional)
- Fresh mint leaves for garnish (optional)
- Powdered sugar for dusting (optional)
Instructions
- Cut the angel food cake into 1-inch cubes.
- Whisk together the pudding mix and cold milk until slightly thickened.
- Fold in the sour cream until smooth.
- Gently fold in the whipped topping until fully combined.
- Wash and slice the peaches and rinse the raspberries.
- Layer half of the cake cubes in the bottom of a trifle dish.
- Spread half of the cream mixture over the cake.
- Top with half of the raspberries and peach slices.
- Repeat the layers using the remaining cake, cream, and fruit.
- Sprinkle crushed vanilla wafers on top if desired.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- Garnish with fresh mint and a dusting of powdered sugar before serving.
- Prep Time: 10
- Cook Time: 15