There’s nothing better than a no-bake dessert when the summer heat rolls in! This Easy Three Berry Trifle is bursting with fresh, juicy berries, soft layers of cake, creamy pudding, and fluffy whipped topping. Whether you’re planning a picnic, backyard BBQ, family reunion, or Labor Day celebration, this crowd-pleasing dessert makes a stunning centerpiece—and it couldn’t be easier to make.
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Why You’ll Love This Easy Three Berry Trifle
- No baking required! The oven stays off, which is perfect for those hot summer days.
- Ready in 30 minutes—super simple, but looks like you fussed.
- Feeds a crowd and makes a beautiful presentation.
- Make-ahead friendly. Can be made the night before or served right away.
- Flexible and forgiving. Use store-bought cake and pudding, or swap in homemade if you prefer.
This is one of my go-to summer desserts because it’s so easy to assemble and always gets rave reviews. I’ve made it in my trifle bowl, but large glass bowls or even individual mason jars work just as well.
Ingredients You’ll Need
- 1 (16 oz) pound cake or angel food cake – cut into cubes
- 2 (3.4 oz) packages vanilla instant pudding mix
- 4 cups whole milk – for the pudding
- 1 (16 oz) tub Cool Whip, thawed – reserve 1 ½ cups for topping
- 1 cup fresh red raspberries, washed and dried
- 2 cups fresh blueberries, washed and dried
- 2 cups fresh strawberries, washed, dried, and sliced
You can find my favorite Amazon trifle dish here.
How to Make This Easy Three Berry Trifle
Top and chill
Finish with reserved Cool Whip and a generous topping of fresh berries. Chill for at least 1 hour before serving—or serve immediately if short on time.
Prepare the pudding
In a large mixing bowl, whisk the instant pudding with cold milk until thickened (about 2 minutes). Gently fold in all but 1½ cups of Cool Whip.
Layer the ingredients
Start with a layer of cake cubes on the bottom of your trifle bowl. Add a layer of pudding mixture, followed by a mixture of berries. Repeat layers until all ingredients are used.
Tips & Variations
- Cake options: Both pound cake and angel food cake work beautifully in this triple berry dessert. Pound cake gives a richer bite, while angel food keeps it light and fluffy.
- Berry swap: Blackberries can be added or swapped in, depending on what’s in season.
- Add lemon zest: For a refreshing citrus twist, zest a lemon into the pudding layer.
- Make it in jars: For individual servings, layer the trifle into pint mason jars—great for picnics or outdoor parties.
Storage & Make Ahead
This trifle can be made up to 24 hours in advance and stored in the refrigerator. Leftovers should be kept chilled and enjoyed within 2–3 days for best texture. The cake will soften as it sits, creating that classic layered trifle texture.
Related Recipes
If you love easy no-bake desserts or fruit-filled summer recipes, try these next:
Final Thoughts
This Easy Three Berry Trifle brings all the summer vibes to the table—no oven required. It’s bright, beautiful, and full of fresh flavor in every spoonful. Whether you make it ahead or throw it together last-minute, you’ll be glad this recipe made it to your summer menu.
Ready to dig in? Let me know how you served your 3-Berry Trifle in the comments! Want more summer desserts? Be sure to subscribe to my newsletter and follow me on Pinterest and YouTube for more easy recipes!
Apparel for the foodies & grillers
More Summer Recipe Ideas:
Easy Three Berry Trifle
Ingredients
- 1 16 oz pound cake or angel food cake
- 2 3.4 oz vanilla instant pudding
- 1 16 oz cool whip thawed, reserve 1 1/2 cups for topping
- 4 cups whole milk
- 1 cup fresh red raspberries washed and dried
- 2 cups fresh blueberries washed and dried
- 2 cups fresh strawberries hulled, washed, dried and sliced
Instructions
- Prepare the pudding
- In a large mixing bowl, whisk the instant pudding with cold milk until thickened (about 2 minutes). Gently fold in all but 1½ cups of Cool Whip.
- Layer the ingredients
- Start with a layer of cake cubes on the bottom of your trifle bowl. Add a layer of pudding mixture, followed by a mixture of berries. Repeat layers until all ingredients are used.
- Top and chill
- Finish with reserved Cool Whip and a generous topping of fresh berries. Chill for at least 1 hour before serving—or serve immediately if short on time.
Notes
- Pound cake gives a richer flavor; angel food cake makes it light and airy.
- Can be made in pint-sized mason jars for individual servings.
- Best served the same day or within 24 hours for optimal texture.