Summer Berry Trifle

Name: Summer Berry Trifle
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 40
Cuisine: English, Scottish, British, European
Ingredients: 473 milliliters mixed fresh berries (blueberries, raspberries, halved strawberries); 227 grams pkg. PHILADELPHIA Cream Cheese, softened; 40 servings ice cubes; 96 grams pkg. JELL-O Cheesecake Flavor Instant Pudding; 237 milliliters cold milk, divided; 340 grams pkg. prepared pound cake, cubed; 170 grams pkg. JELL-O Strawberry Flavor Gelatin; 118 milliliters cold water; 237 milliliters boiling water; 227 grams tub COOL WHIP Whipped Topping, thawed

The recipe Summer Berry Trifle could satisfy your Scottish craving in around 1 hour and 40 minutes. Watching your figure? This gluten free recipe has 90 calories, 2g of protein, and 3g of fat per serving. This recipe serves 40. It is perfect for The Fourth Of July. If you have cool whip whipped topping, philadelphia cream cheese, ice cubes, and a few other ingredients on hand, you can make it.

Instructions

Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved.

Ingredients you will need

Gelatin Dessert Mix

Water

Equipment you will use

Bowl

Add enough ice to cold water to measure 1 cup.

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Water

Ice

Add to gelatin; stir until ice is completely melted.

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Gelatin

Ice

Let stand 15 min. or until thickened. Stir in berries.

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Berries

Beat cream cheese in large bowl with whisk until creamy. Gradually beat in 1/4 cup milk.

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Cream Cheese

Milk

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Whisk

Bowl

Add remaining milk and dry pudding mix; beat 2 min. Stir in COOL WHIP.

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Pudding Mix

Milk

Place half the cake cubes in large serving bowl; top with half the pudding mixture. Cover with layers of gelatin mixture, remaining cake cubes and remaining pudding mixture. Refrigerate 1 hour.

Ingredients you will need

Gelatin

Equipment you will use

Bowl