Total TimePrep: 20 min. + chilling
Made this last Easter...now family requesting again this year!
This is delicious I use a pound Cake and omit the sour cream .My son request this weekly it’s usually gone the same day
I made this for Easter. It was easy, not too sweet and gone before I knew it! A dessert I will come back to make again and again!
This was a hit with my book club. Beautiful presentation and delicious. I love that it uses real homemade whipped cream and isn’t overly sweet. The angel food cake holds it sponginess and the texture is perfect with the Light creaminess of the pudding. The only change I made was to add a Tablespoon of sugar to the sliced berries To bring out the juices. I sliced, sugared the berries and left them in the refrigerator overnight. In the morning I made the whipped cream and pudding and assembled. This made it quick to put together in the morning. I then refrigerated the trifle for 2 hours before serving. Lynne
My family and I loved this! I adapted it to be sugar-free by using a Pillsbury sugar-free yellow cake mix. I used a small amount of powdered sugar (regular) to lightly sweeten the whipped cream, however, along with vanilla. It was a hit, even to the kids! No one knew it was sugar-free until I told them!
This was super easy to make, beautiful, and tasted delicious. I made this for a potluck, and everyone loved it.
This dessert is just way too good. It was Love at first bite...
Made this today for Easter. Thought the sour cream made for a very sour flavor.
Made this for a Memorial Day Party. Absolutely delicious!!! Tip: Instead of sour cream, I used Greek yogurt. It was perfect!
An easy, light and refreshing dessert. The orange peel in the whipped cream/pudding mixture is delicious.