Ingredients for Cherry Cheesecake Trifle
- 1 (16 ounce) package angel food cake, cut into 1-inch cubes
- 16 ounces (2 packages) cream cheese, softened
- 1 cup vanilla yogurt
- 1 (3.4 ounce) package instant French vanilla pudding mix
- 2 cups milk
- 3 cups frozen whipped topping, thawed
- 2 (21 ounce) cans cherry pie filling
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How to Make Cherry Cheesecake Trifle
- In a large bowl, beat 16 ounces (2 packages) of cream cheese until light and fluffy. Stir in 1 cup of vanilla yogurt.
- In a separate bowl, whisk together 1 package (3.4 ounces) instant vanilla pudding mix and 2 cups of milk until thickened. Gently fold the pudding mixture into the cream cheese mixture. Fold in 2 cups of whipped topping, reserving about 1 cup for later.
- In a 4-quart trifle bowl or large bowl, evenly spread half of the cream cheese mixture in the bottom.
- Top with half of a 16-ounce package of angel food cake, cut into 1-inch cubes. Gently press down with the back of a spoon.
- Spread one 21-ounce can of cherry pie filling evenly over the cake layer.
- Repeat layers: cream cheese mixture, angel food cake, and cherry pie filling.
- Spread the reserved 1 cup of whipped topping over the final layer of cherry pie filling.
- Cover and chill in the refrigerator overnight (or for at least 4 hours) before serving. Keeps for up to 2 weeks refrigerated.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
126g
Fat
107g
Carbs
24g
