(This article first appeared in the July print edition of the Hendersonian.)
This recipe may be a new dessert favorite. Nothing says summer like fresh seasonal berries. It’s a great fit for the summer holidays and picnics. Layers of cake, whipped topping blended with Greek yogurt, and berries are on repeat, alternating until you reach the top of your serving dish or one single layer of each in a 9 x 13 baking dish. A clear glass serving bowl, trifle bowl or glass casserole highlights the layers and shows off the berries. Note – If serving in a casserole use one loaf for the cake layer and half the amounts of berries, whipped topping and yogurt.
Mixed Berry Trifle
Ingredients
3 pound cake loaves or angel food cake loaves
2 cups (16 ounces) pineapple juice
2 cups strawberry slices
2 cups blackberries
2 cups raspberries
2 cups blueberries
1 – 16-ounce container of whipped topping
16 ounces of Greek yogurt
Fresh mint for garnish, if desired
Directions
Mix the whipped topping and yogurt together and set aside. Toss the assorted berries in 4 ounces of pineapple juice and set aside. Tear off pieces of one cake and make a single layer on the bottom of the trifle bowl. Cover the cake pieces with 4 ounces of pineapple juice drizzled over the cake and one third of the yogurt filling. Place an assortment of one third of the berries over the surface of the yogurt filling. Repeat layering two more times finishing with berries on top. Garnish with mint, if desired, on the top layer. Let chill for at least an hour and serve.
