I think it’s time to lighten things up a bit. I can’t believe we’re halfway through summer. Next it will be fall, my favorite season. One thing I love about summer is fresh, fun recipes! Not saying you can’t break the rules and eat a summer recipe in the winter. Some things just taste better during certain times of the year. Like pumpkin spice in the fall, fresh watermelon and berries on a hot, summer day.
One of my Mama’s favorites is my Berry Cheesecake Trifle. I made it for her last year for the 4th of July, and she LOVED it so much! She took one bite and said…”now, when are you going to make this again?” I laughed! This berry trifle is super easy to make, and you can get creative and make it your own! And again, it can be enjoyed any time of the year.
I couldn’t let summer end without sharing this deliciousness with you! This recipe first appeared on my food + fitness blog, myprettybrownfit.com.
BERRY CHEESECAKE TRIFLE
- 4 small packages of sugar-free instant cheesecake pudding
- Angel Food Cake, (approximately 14 oz.) * I used fat free, totally optional
- 2 cups of 2% milk
- 1/2 cup of water
- 2 pints of strawberries, sliced
- 2 pints of blueberries
- 8 oz of cream cheese, low-fat or fat-free
- 8 oz of whipped topping, thawed
I hope you will love it as much as we do!