Blueberry Angel Trifle

September 15, 2024Teresa Ambra

Blueberry Angel Trifle is spectacular with a capital “S”! No kidding, I hit the jackpot with this super easy 5-ingredient recipe. It includes an Angel Food Cake, blueberry pie filling, cream cheese, powdered sugar and Cool Whip! That’s it. I’ve made it in trifle dishes, or as a layered dessert. I’ve also made it in parfait dishes. Every way works wonderfully and everyone gobbles down this dessert amazingly fast!

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I made this decadent dessert along with a Peachy Berry Tossed Salad and a Colorful Tomato & Mozzarella Salad for an Empty Nester’s Potluck at our church back in April. Believe me, it was RAVED over! I made a smaller 9×9″ dish for pictures and gave that to some neighbors who also RAVED over it! John was lucky that he got any leftovers because this dessert went fast.

The cream cheese is mixed with powdered sugar and Cool Whip and then the Angel Food Cake cubes are folded into it. That mixture is layered between layers of blueberry pie filling. Then I spooned some extra Cool Whip on top. I added some fresh blueberries on top for decoration, but you can skip that if you desire. All in all, this is one of the best recipe discoveries for me so far this year.

I’ve made several versions of this recipe including raspberry, strawberry and peach and all have come out marvelously. This incredibly easy dessert will please everyone to whom you serve it. And, you’re guaranteed to have NO leftovers!

Blueberry Angel Trifle is magnificent!

This easy, five-ingredient recipe will rock your world!

Every bite is so mouthwatering you’ll be swooning!

We loved how Blueberry Angel Trifle turned out. I’ve made several other versions and all turn out so delightfully.

Here’s what I did.

I used these ingredients; the fresh blueberries are optional.

Cut an Angel Food Cake in half horizontally. Then cut each of the layers in half so that they are only about 1 to 1 1/2 inches in width instead of three.

Cut each of the smaller one-inch rounds into cubes. Set aside.

Place softened cream cheese and powdered sugar in a mixing bowl.

Beat with an electric mixer until smooth and creamy.

Add Cool Whip.

Cream mixture again with an electric mixer until mixture is completely incorporated.

Add Angel Food Cake cubes.

Stir ingredients really well to combine.

For a Trifle Dish: Spread half of the Angel Food Cake mixture into a trifle dish.

Spoon one can of blueberry pie filling over top.

Spread remaining Angel Food Cake cubes over top.

Add second can of blueberry pie filling over top.

Spread additional whipped topping over top leaving a 1 1/2 to 2 inch border.

If you want to add fresh blueberries, wash them before patting dry between layers of paper towels.

If desired, add some fresh blueberries, or raspberries, and/or mint leaves on top. Refrigerate until ready to serve.

For a 9×13″ dish or other oblong dish:

OPTION ONE: Spoon all of the Angel Food Cake Cubes into the baking dish. Top with both cans of blueberry pie filling. Then spread a layer of whipped topping on top of the blueberry layer leaving a three-to-four-inch border. Refrigerate until ready to serve.

OPTION TWO: (pictured here). Spread half of the Angel Food Cake Cubes into a large baking dish or about 16 parfait dishes.

Spoon one can of blueberry pie filling over top of the Angel Food Cake cubes (whether they are in a large baking dish or parfait dishes).

Spread remaining Angel Food Cake cubes over top of the pie filling in either the baking dish or the individual parfait dishes.

Spread remaining pie filling over top of the Angel Food Cake cubes (whether in baking dish or individual parfait dishes).

Spread whipped topping over top of the blueberry pie filling; leave a two-three inch border around the outside of the dish. Sprinkle with fresh blueberries, if desired.

Refrigerate at least two hours, or until ready to serve.

This 5 ingredient dessert is one of the easiest and most delicious desserts I’ve ever made! (And I’ve made thousands of desserts over the past 50 years or so!

Blueberry Angel Trifle is a spectacular dessert that you and your family will fall in love with!

Blueberry Angel Trifle is a terrific dessert for company or holidays. Everyone’s going to want seconds!

Here’s the recipe.

BLUEBERRY ANGEL TRIFLE

(Recipe adapted from Taste of Home, Winning Recipes, pg. 447, “Blueberry Angel Dessert”)

Blueberry Angel Trifle

Teresa Ambra

You'll be swooning over this magnificent Blueberry Angel Trifle! This incredibly easy 5-ingredient recipe is rich, decadent and heavenly and so easy to prepare for company or holiday dinners. Whether you layer it simply in a 9×13" glass baking dish or use a trifle dish or parfait dishes, this dessert always pleases. If blueberry desserts are your comfort food of choice, this one will rock your world!

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Prep Time 20

Total Time 20

Course Cakes and Cheesecakes, Dessert

Cuisine American

Servings

Calories 336 kcal

Equipment

1 large trifle dish or a 9×13" glass baking dish or 15-16 parfait dishes
1 large mixing bowl
1 wooden spoon
1 sharp knife
1 cutting board
1 colander to wash blueberries, if using
1 electric mixer
measuring cups

Ingredients

8 oz. pkg. cream cheese softened
1 cup confectioners' sugar
16 oz. ctn. Cool Whip thawed (see note below)
16 oz. Angel Food Cake
42 oz. can blueberry pie filling (two 21-ounce cans)
fresh blueberries optional

Instructions

FOR A 9X13" BAKING DISH:

Cut Angel Food Cake in half horizontally; then cut each layer in half until you have 1 to 1 1/2 inch-wide sections.
Cut each section into one-inch cubes; set aside.
In a large mixing bowl, beat cream cheese and confectioners’ sugar until smooth.
Add 8-ounces of Cool Whip and beat again.
Stir in Angel Food Cake cubes.
Spread mixture evenly into an ungreased 9×13” glass baking dish.
Top with both cans of blueberry pie filling.
Spread additional Cool Whip on top of the blueberry pie filling leaving a two-to-three-inch border around the outside of the dish.
If desired, sprinkle some fresh blueberries over top.
Cover and refrigerate at least two hours before cutting into squares.

FOR A TRIFLE DISH:

Cut Angel Food Cake in half horizontally; then cut each layer in half until you have 1 to 1 1/2 inch-wide sections.
Cut each section into one-inch cubes; set aside.
In a large mixing bowl, beat cream cheese and confectioners’ sugar until smooth.
Add 8-ounces of Cool Whip and beat again.
Stir in Angel Food Cake cubes.
Spread half of the angel food cake mixture into a trifle dish.
Spoon one can of blueberry pie filling over top.
Spread remaining angel food cake mixture on top of the blueberry pie filling.
Top with remaining can of blueberry pie filling.
Spoon remaining whipped topping in center of the trifle dish leaving at least a two-inch border around the outside edge.
Sprinkle with blueberries and raspberries, if desired.
Refrigerate until ready to serve.

Notes

NOTE: You will not need a full 8-oz. remaining in the container for the final topping. I used between 12 and 14 ounces.

Recipe adapted from Taste of Home.

Nutrition

Calories: 336kcalCarbohydrates: 69gProtein: 5gFat: 4gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 2mgSodium: 292mgPotassium: 205mgFiber: 2gSugar: 55gVitamin A: 48IUVitamin C: 1mgCalcium: 121mgIron: 1mg

Keyword 5-ingredient recipe, Angel Food Cake, blueberries, blueberry dessert, Trifle Dessert

Tried this recipe?Let us know how it was!

Blueberry Angel Trifle is best eaten the same day you make it, but it will last a day or two in the refrigerator if you have leftovers.

If you don’t have time for a lot of fuss, but want a scrumptious dessert to take to a potluck, this is the perfect recipe to make. Toss it either in a trifle dish or spread it into a 9×13″ baking dish and make two layers instead of four. Then add whipped topping on top.