Blackberry Cheesecake Trifle
Light and fluffy cake is topped with sweet cheesecake pudding, airy whipped topping and fresh blackberries to make the perfect Easter trifle.
Ingredients
- 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
Instructions
- 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.
