Blackberry Cheesecake Trifle

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Sometimes you want to bring something to a get together with friends that looks absolutely amazing but you just don’t have the time to make it. If this is you, then a trifle will be right up your alley! I love the clean, layered look of a trifle cake in a trifle bowl. They’re elegant looking but a seriously easy dessert to make! And I love too that you can make it in stages so you’re not having to spend a big chunk of time putting it all together.

My hubby and his team at work have been working so hard lately, so I wanted to give them a little pick me up for all the long hours they’ve been putting in. But of course, I didn’t think about making this gift until the last minute. I knew I wasn’t going to have time to bake the cake, let it cool and get it all assembled on the day I wanted to take it to them, so I baked the cake and mixed up the pudding the night before. It was perfect! The guys all loved the sweet treat and I got bonus wife points!

If you’d like to try making this light and tasty dessert, I’ve got the recipe right here for you.

Light and fluffy cake is topped with sweet cheesecake pudding, airy whipped topping and fresh blackberries to make the perfect Easter trifle.

1 white sheet cake already made
16 oz whipped topping
1 package of cheesecake pudding filling (make according to package instructions)
1 pint of blackberries
fresh mint leaves (optional)

Cut the cake in 1 inch by 1 inch squares. Make sure to trim off the browned cake parts. Line the bottom of a trifle bowl with one layer of cake squares. I tend to put the prettier cake pieces on the outside of the bowl and use the trimmings to fill the center portion.
Spread half the cheesecake filling across the top of the cake in the bowl.
Spread about 1/3 of the whipped topping across the top of the cheesecake filling in the bowl.
Layer half the blackberries across the top of the whipped topping in the bowl.
Repeat these steps until the trifle bowl is filled. Top the trifle with the whipped topping, a couple blackberries, and a sprig of mint. Serve and enjoy! If you have any leftovers, make sure to refrigerate it.