Razzle-Dazzle Berry Trifle

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Servings: 11 Difficulty: Advanced
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A vibrant, no-bake dessert featuring layers of raspberry gelatin, orange-soaked angel food cake, and creamy vanilla pudding.
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This Razzle-Dazzle Berry Trifle is a refreshing and colorful dessert that combines the tartness of raspberry gelatin with the sweetness of vanilla pudding and ripe bananas. The angel food cake cubes are lightly soaked in orange juice, adding a citrusy brightness that cuts through the richness of the pudding layer. It is an ideal make-ahead dish for potlucks, summer gatherings, or family dinners, offering a light yet satisfying finish to the meal. The combination of textures&# 226;€”from the jiggly gelatin to the soft cake and smooth pudding—makes every spoonful delightful. Serve chilled for the best flavor and texture.

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Razzle-Dazzle Berry Trifle

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 11 Calories: 261.0

Description

This Razzle-Dazzle Berry Trifle is a refreshing and colorful dessert that combines the tartness of raspberry gelatin with the sweetness of vanilla pudding and ripe bananas. The angel food cake cubes are lightly soaked in orange juice, adding a citrusy brightness that cuts through the richness of the pudding layer. It is an ideal make-ahead dish for potlucks, summer gatherings, or family dinners, offering a light yet satisfying finish to the meal. The combination of textures&# 226;€”from the jiggly gelatin to the soft cake and smooth pudding—makes every spoonful delightful. Serve chilled for the best flavor and texture.

Ingredients

Directions

  1. Combine boiling water and raspberry jello in a large bowl.
  2. Stir until the gelatin is completely dissolved, about 2 minutes.
  3. Add cold water and ice cubes to the gelatin mixture.
  4. Stir continuously until the mixture thickens slightly.
  5. Remove any unmelted ice cubes from the gelatin mixture.
  6. Gently stir in sliced bananas and blueberry pie filling; set aside.
  7. Place angel food cake cubes in a separate large bowl.
  8. Drizzle orange juice over the cake cubes and toss gently to coat.
  9. Spoon the gelatin mixture over the orange-soaked cake cubes in a serving dish or bowl.
  10. Cover and chill the mixture for 30 minutes.
  11. Prepare vanilla instant pudding according to package directions using 2 1/2 cups of 2% milk.
  12. Fold thawed frozen whipped topping into the prepared pudding.
  13. Spread the pudding mixture evenly over the chilled gelatin and cake layer.
  14. Cover and refrigerate until ready to serve.
  15. Garnish with fresh blueberries, raspberries, and mint sprigs if desired.

Nutrition Facts

Servings 11

Amount Per Serving
Calories 261.0kcal
% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 4.6mg1%
Total Carbohydrate 63.4g22%
Dietary Fiber 15.4g62%
Sugars 31.3g
Protein 5.3g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the gelatin is fully dissolved before adding ice to prevent clumps.

For best results, assemble the trifle a few hours ahead of time to allow flavors to meld.

You can substitute angel food cake with sponge cake or pound cake for a denser texture.

If you prefer a vegan option, use vegan gelatin, plant-based milk for the pudding, and dairy-free whipped topping.

Store leftovers in the refrigerator for up to 3 days.

Keywords: berry, trifle, raspberry, blueberry, banana, angel food cake, pudding, gelatin, no bake, dessert, layered, citrus, orange juice, chilled, party, summer, easy, make ahead, fruit, light
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