This light & fluffy Strawberry Cheesecake Trifle is an easy, no-bake dessert that is ready in minutes! Store-bought angel food cake makes this trifle light and perfect for summer holidays!
Sometimes I don’t feel like baking. There, I said it. I just feel like you have to be so disciplined. I much prefer experimenting on the stove when things are less… volatile. But, I do love cake and brownies and cookies and well, anything sweet I guess. Oh my! That’s why I am always looking for shortcuts, no bake treats and easy dessert recipes.
Memorial Day is next weekend and if you’re like me, you will be spending the day cooking out and enjoying the kick-off to summer. The last thing I want to do next weekend is slave over a hot oven. So if you see me out, I will most likely have a festive no-bake dessert on hand.
This Strawberry Cheesecake Trifle is quite possibly the easiest trifle I have ever made. You’re welcome. It doesn’t have a true cheesecake filling – just layers of instant pudding and cool whip. I know, I know. I’m a cheater. But you can rest easy knowing this was vetted and approved by my father, which is a feat in and of itself.
I also recommend a store-bought angel food cake… because who has time to make an angel food cake? The answer is no one. Combine that with layers of sweet, fresh strawberries and you have a light, fluffy dessert that you can enjoy without ruining your beach bod.
I should have called this recipe “Trifle for Dummies” because it is so easy. And did I mention it takes 20 minutes to prepare? Check out the recipe below and pin for later.
Enjoy!
Kelsey Renee
Light & Fluffy Strawberry Cheesecake Trifle
Ingredients
- 3.4 ounce package cheesecake flavored instant pudding
- 2 cups cold milk
- 1 pound fresh strawberries
- 2 tablespoons sugar
- 1 container cool whip
- 1 store bought angel food cake
- mint leaves for garnish
Instructions
- 1. Thaw cool whip.
- 2. Prepare pudding according to package directions. Set aside.
- 3. Slice strawberries and place into a medium sized bowl. Toss in sugar. Set aside.
- 4. Cut angel food cake into one-inch cubes.
- 5. In a large trifle bowl, layer 1/3 of the cake cubes on the bottom of the bowl.
- 6. Add 1/3 of the pudding in dollops.
- 7. Add 1/3 of the cool whip. Spread into an even layer with a spoon.
- 8. Layer 1/3 of the slice strawberries.
- 9. Repeat steps 5-8 two times.
- 10. Garnish with mint leaves. Store in the refrigerator until ready to serve.
Pin Strawberry Cheesecake Trifle for later
Enjoy this recipe? Check out my Triple Layer Angel Food Cake.
Leigh
If I made this the day before will it keep well?
20 . Apr . 2019Kelsey Renee
I think the cake may get a little soggy. I’d recommend prepping the filling and slicing strawberries the day before. Then you can layer it together quickly on the day of.
20 . Apr . 2019