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Berry, Lemon and Doughnut Hole Trifle

2 reviews
Total Time
Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Ellen Riley, Murfreesboro, Tennessee

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 20, 2022

After my son called and said he was bringing home his college roommates, I was able to whip up this quick yet impressive dessert in only a few minutes. It's been a family favorite ever since. —Ellen Riley, Murfreesboro, Tennessee

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Test Kitchen Approved

Berry, Lemon and Doughnut Hole Trifle

2 reviews
Prep Time 25 min
Yield 10 servings

Ingredients

  • 2 cups cold 2% milk
  • 1 package (3.4 ounces) instant lemon pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed and divided
  • 16 to 32 plain doughnut holes
  • 3 cups fresh strawberries, halved
  • 2 cups fresh blueberries
Text Ingredients

Directions

  1. Whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 2-1/2 cups whipped topping; set aside.
  2. Place half the doughnut holes in a 3-qt. trifle bowl; spread half the pudding mixture over the top. Top pudding with half the strawberries and blueberries. Repeat layers. Top with remaining whipped topping. Chill until serving.

Nutrition Facts

1 cup: 250 calories, 11g fat (7g saturated fat), 6mg cholesterol, 250mg sodium, 33g carbohydrate (24g sugars, 2g fiber), 3g protein.

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