“This is a super delicious trifle dessert, very simple to make -”

Ingredients Nutrition

  • 1 (227 g) packageprepared angel good cake
  • 3 tablespoons orange juice
  • 14 teaspoon almond extract
  • 2 12 cups 2% low-fat milk
  • 2 (85 g) packagesjell-o instant vanilla pudding
  • 1 12 cups cool whipped whipped topping, thawed, divided
  • 2 (600 g) packages frozen mixed berries, thawed, well drained, about 4 cups frozen berries or 2 12 cups thawed berries


  1. Cut cake into cubes; place in large bowl. Combine orange juice and almond extract. Drizzle over cake cubes; toss lightly.
  2. Pour milk into another large bowl. Add dry pudding mixes. Beat with a wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping.
  3. Layer half the cake cubes in bottom of 2L glass serving bowl or 2L round baking dish. Reserve a few berries for garnish. Top with layer of half each of the remaining berries and pudding mixture. Repeat layers. Cover with plastic wrap. Refrigerate at least 2 hours or up to 6 hours. Top with remaining 1/2 cup whipped topping and reserved berries just before serving.
  4. Also great with Jell-o chocolate instant pudding.

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