Comida Kraft
Recipe Box

Summer Berry Trifle

(40) 32 Reviews
Prep Time
Total Time

14 servings

What You Need

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Make It

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  • Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until ice is completely melted. Let stand 15 min. or until thickened. Stir in berries.
  • Beat cream cheese in large bowl with whisk until creamy. Gradually beat in 1/4 cup milk. Add remaining milk and dry pudding mix; beat 2 min. Stir in COOL WHIP.
  • Place half the cake cubes in large serving bowl; top with half the pudding mixture. Cover with layers of gelatin mixture, remaining cake cubes and remaining pudding mixture. Refrigerate 1 hour.

Size Wise

Enjoy a serving of this colorful dessert but remember to keep tabs on portions.

Special Extra

Garnish with additional berries and fresh mint just before serving.


Prepare using JELL-O Strawberry Flavor Sugar Free Gelatin, COOL WHIP FREE Whipped Topping and reduced-fat or fat-free pound cake.


  • 14 servings

Nutritional Information

Serving Size 14 servings
Calories 290
% Daily Value
Total fat 14g
Saturated fat 9g
Cholesterol 75mg
Sodium 320mg
Carbohydrate 37g
Dietary fiber 1g
Sugars 30g
Protein 4g
Vitamin A 8 %DV
Vitamin C 10 %DV
Calcium 6 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • bjsilve0 |

    If you take this to pot luck, as I did, take a serving for yourself the minute you put it on the table or you won’t get any. It was gone in less time than it took to make and there were raves all around. Worth the prep. time.

  • klaughman01 |

    Made this for my family and they devoured it!! What a declicious dessert and so easy!! I did the "sugar free" route and it was yummo!!!

  • massam01 |

    Delicious recipe but I have several questions/comments. The 6 oz box of Jello calls for 2 C hot water and 2 C cold but the recipe calls for 1 C hot and 1/2 C cold (ice cubes). I split the difference and used about 1 1/2 C of each. Also the recipe calls for 1 1/4 C of cold milk but this was not nearly enough to get the cream cheese/pudding mixture smooth. I had to add signifcantly more milk (did not measure) to get the desired consistency.