This easy Fruit Pizza recipe will be your favorite summer dessert! With a sweet and soft sugar cookie crust, a cream cheese frosting, loads of juicy fresh fruit, and a sweet glaze it’s decadent and delicious!

This juicy Fruit Pizza is the perfect dessert for every occasion.

Serve it at a birthday party, baby shower, at potlucks, summer BBQs, or just your weekly movie night!

It’s always a crowd-pleaser, and you can prep it ahead of time too.

Customize this dessert pizza with all your favorite fruit, you can even add some crushed nuts or sweet sauces on top for something a bit extra as well!

If you love this fruity dessert, you’ll love my Rainbow Bagel Fruit Pizzas and my Cream Cheese Fruit Dip: 3 Ways!

For something even more indulgent, try my Nutella Brownie Fruit Pizza, this Frozen Peanut Butter Cup Dessert Pizza (Treatzza Pizza), or my Frozen Ice Cream Dessert Pizza (Treatzza Pizza)!

Ingredients Needed:

• Butter: use salted butter for the base to bring out the flavors of this fruit pizza. If you only have unsalted butter, add an extra pinch of salt.
• Granulated Sugar: white granulated sugar will be used for the sugar cookie base and the glaze on top.
• Egg: use a large egg at room temperature for the base.
• Sour Cream: Full-fat sour cream or Greek yogurt adds softness and flavor to our sugar cookie base.
• Vanilla Extract
• Flour: all-purpose flour will work well for the sugar cookie base. You can substitute half with whole wheat flour if you prefer.
• Baking Powder: this will be the rising agent for the base.
• Salt: use a bit of salt to enhance the flavors of the base even more.
• Cream Cheese: full-fat blocks of cream cheese work best here because they contain the least moisture and they set the most firmly. If you’re using a light cream cheese or you only have the tub version, you may want to reduce or omit the cream.
• Powdered Sugar: this will sweeten the cream cheese topping.
• Whipping Cream: use heavy whipping cream to thin the ‘sauce’ out. You can reduce or omit it if you’d like a thicker sauce.
• Fruit: Use fresh fruit that you slice yourself for the best color and flavor. I’ve used strawberries, blackberries, blueberries, grapes, and kiwi. I did use canned peaches, and you could use canned mandarins as well if you like.
• Cornstarch: this will thicken the glaze slightly.

How to Make Fruit Pizza

This recipe is quick and easy to make, you just need to let it chill a bit before serving it! Full instructions are included in the recipe card below.

1. Make sugar cookie crust. Make the sugar cookie crust, bake it, then let it cool completely.
2. Make cream cheese ‘sauce’. Combine ingredients for the cream cheese frosting.
3. Assemble fruit pizza. Spread the cream cheese mixture over the cooled crust and add fruit as desired. Start by placing the fruit in a circle on the outer of the pizza, or make up your own pattern!
4. Top with glaze. Make the glaze and let it cool, then brush it on top of the fruit pizza. Chill, then slice and serve.

Fruit Pizza FAQs

Tips and Notes

• Cool before assembling. Make sure your sugar cookie base is completely cool before adding the cream cheese frosting on top. Also, make sure the glaze is completely cool before adding it on top of the fruit pizza, otherwise, it will compromise the fruit.
• Chill time. Let the fruit pizza chill for at least 2 hours before slicing and serving it to allow the ingredients to settle a bit to ensure the cookie doesn’t break as you slice it.
• Whipping cream. I like a light and fluffy cream cheese topping, so I add quite a bit of cream. If you prefer a very thick cream cheese “pizza sauce”, you can reduce or omit the cream. 

Fruit Pizza Variations

• Mix up the base. Of course, you can use any kind of cookie base for this fruit pizza. You can even use store-bought sugar cookie dough, or a store-bought pie crust if you prefer. I used a brownie cookie base and a chocolate cream cheese and Nutella mix for the ‘sauce’ in my Nutella Brownie Fruit Pizza.
• Sugar cookie crust: I made a smaller version of my Christmas Sugar Cookies for this fruit pizza. You can easily double this crust recipe to make a full 14″ pizza pan or sheet pan. I have also tested this recipe with my Soft Frosted Sugar Cookie dough as a base, and it works great if you like a thick, soft crust. One recipe cookie dough will yield a 14″ fruit pizza.
• Individual Fruit Pizzas. You can make mini fruit pizza bases and let everyone decorate their own with their own favorite toppings!
• Fruit. You can use any type of fruit you like for your fruit pizza. Fresh berries and freshly cut fruit tend to work best, but you can also use some canned fruit too (peaches, mandarins, pears). Choose your fruit by whatever is in season, your preferred flavor, or chose the right colorful fruit for the pattern you want to make, just get creative with it! You may not need all 3+ cups of fruit but I like to start with lots so I don’t run out.
• Candy. You don’t have to keep this pizza totally fruity, it is a cookie base after all! Feel free to add candy to it if you wish! Jazz it up with some sprinkles, or some fruity candies for a kids’ birthday party!
• Sauce. You can use a vanilla frosting or even royal icing for the ‘sauce’ instead of cream cheese frosting if you prefer. Alternatively, you can add flavor to the frosting by using a different extract like almond extract or peppermint extract, or add some lemon juice to it for a citrus twist.
• Nuts. Nuts are a great addition to add a nutty flavor and crunchy texture. Sliced almonds would work well, or go for some crushed peanuts, pecans, or walnuts. Just mix and match your favorite fruit and nut combinations! Be sure to sprinkle them on just before serving.
• Glaze. A clear glaze is a traditional fruit pizza topping where I am! It keeps the fruit from drying out and adds a nice sheen. You can skip it if you prefer!

Serving Suggestions

Serve this dessert with Homemade Whipped Cream, or a scoop of my Homemade Vanilla Ice Cream!

Make sure to offer it with some delicious summery drinks like my Strawberry Milk, Strawberry Lemonade, or a Cold Brew Coffee!

More Delicious Dessert Recipes to Try

Desserts

The Best Easter Desserts

Desserts

French Silk Pie (easy method)

Appetizers

Cream Cheese Fruit Dip

Fall/Winter

Easy Cinnamon Roll Casserole recipe (7 ingredients!)

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Easy Fruit Pizza

This easy Fruit Pizza recipe will be your best friend this summer! With a sweet and soft sugar cookie crust, a cream cheese frosting, tonnes of juicy fresh fruit, and a sweet sugar glaze it's decadent and delicious!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Cooling Time: 2 hours hours

Total Time 2 hours hours 32 minutes minutes

Servings 10 slices

Calories 295cal

Author Ashley Fehr

Ingredients

Sugar Cookie Crust

• ¼ cup salted butter
• 1 cup granulated sugar (200 grams)
• 1 egg
• 2 tablespoons full-fat sour cream (or Greek yogurt)
• 1 teaspoon vanilla extract
• 1¾ cups all-purpose flour (228 grams)
• ½ teaspoon baking powder
• ¼ teaspoon salt

Fruit Pizza

• ½ cup full-fat cream cheese (4 oz or 125 grams) at room temperature
• ¼ cup powdered sugar
• ¼ cup heavy whipping cream
• ½ teaspoon vanilla extract
• 1 cup sliced strawberries
• ½ cup raspberries or blackberries
• ½ cup fresh blueberries
• ½ cup sliced red or green grapes
• ½ cup canned mandarin oranges or peaches (drained)
• 2 kiwi (peeled and sliced)

Glaze

• ½ cup water
• 2 tablespoons granulated sugar
• 1 teaspoon cornstarch

US Customary – Metric

Instructions

Sugar Cookie Crust

• Preheat oven to 350 degrees F and line a large pizza pan with parchment paper.
• In a large bowl, beat butter and sugar on medium-high speed for 3-4 minutes.
• Add egg, sour cream, and vanilla and beat until combined.
• Add flour, baking powder, and salt and beat on low speed until combined. It might be slightly tacky or sticky.
• Shape the dough into a ball and place it on the prepared pizza pan. Cover with a piece of wax paper or parchment paper and use a rolling pin to roll the dough into a 9-10″ circle. Be careful not to make the edges thinner than the rest or they may burn (you can use a knife to fatten up the edges once you’re done rolling if necessary).
• Bake for 10-12 minutes, or until edges are just beginning to brown. Remove from the oven and set aside to cool completely.

Fruit Pizza

• In a medium bowl, beat cream cheese with an electric mixer until smooth. Add powdered sugar and beat again until smooth.
• Add the heavy whipping cream and beat on low speed until incorporated, then high speed until thickened and fluffy (it should be spreadable).
• Spread over cooled crust (if the crust has not cooled, refrigerate until ready to use).
• Top with fruit as desired — you may not need all of the fruit listed. I like to start with lots of options and eat the leftovers!

Glaze

• *This glaze is optional but I like to add it if I’m going to store the fruit pizza for more than a couple of hours before serving. It keeps the fruit from drying out and adds a nice sheen.
• Whisk together water, sugar, and cornstarch in a small pot.
• Place on medium heat and bring to a simmer. Cook for 2 minutes or until slightly thickened.
• Remove from the heat and cool completely (*this is important!) before brushing over the fruit on the pizza.
• Refrigerate fruit pizza until ready to serve.

Notes

Sugar Cookie Crust: I made a smaller version of my Christmas Sugar Cookies for this fruit pizza. You can easily double this crust recipe to make a full 14″ pizza pan or sheet pan. I have also tested this recipe with my Soft Frosted Sugar Cookie dough as a base, and it works great if you like a thick, soft crust.

One recipe of cookie dough will yield a 14″ fruit pizza.

Storage:

• Refrigerator: fruit pizza can be stored in the fridge for about 12 hours before serving (with the glaze!). It can be stored longer than that but the fruit will begin to release juices and the cream cheese may start to run, so it may not be at its best. Leftovers will last in the fridge for about 4 days.
• Freezer: I don’t recommend freezing fruit pizza, but the crust can easily be prepared in advance and topped later. This is a great way to prep some easy desserts for guests!

Nutrition

Calories: 295cal | Carbohydrates: 51g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 186mg | Potassium: 189mg | Fiber: 2g | Sugar: 31g | Vitamin A: 328IU | Vitamin C: 25mg | Calcium: 74mg | Iron: 1mg

Photos by Ashleigh Scott Creative.

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This Creamy Fruit Salad Recipe is made with a Homemade Vanilla Fruit Salad Dressing — no pudding mix here!

See the step by step recipe video down in the recipe card.

Warm weather is on the way and that means it’s fruit salad season!

This Creamy Fruit Salad is made with a homemade vanilla fruit salad dressing that we absolutely love.

We even love it on its own, poured warm over some of these Whole Wheat Pancakes or French Toast Casserole, with loads of fresh fruit!

It is the perfect sweet treat when you have some fruit you need to use up, or you’re trying to keep things on the healthier side.

It’s a great way to end your summer cookouts or barbecues!

What fruit can you put in fruit salad?

Whatever you want! But here are some tips:

• Skip the bananas: I know, there are some who throw them in but I find the whole salad tastes like banana, and they tend to get soft and mushed pretty quickly.
• Stick to fruit you enjoy! This seems like an obvious one, but if you don’t enjoy the flavor or texture of a certain fruit, even one in the recipe below, just leave it out! Chances are you won’t enjoy it in fruit salad either.
• Aim for an equal amount of each fruit, though I like to go a little heavier on the strawberries here because we love them.

Fruit Salad Tips & Tricks:

• This fruit salad is naturally vegetarian, egg free and gluten free, just be sure to check all of your packages and ensure nothing has been contaminated before serving to those with allergies.
• You can easily make this fruit salad recipe dairy free and vegan by using almond or coconut milk.
• You can boost the protein by adding a little plain Greek yogurt to the dressing before serving.
• Fruit salad generally doesn’t keep and shouldn’t be made in advance, though I’ve included a few tips below to prep the different components ahead and make your life a little easier!

Tips to Prep Ahead:

• If you want to make the recipe and have it keep for several hours, be sure to use strawberries, blueberries, blackberries, grapes and stay away from the very juicy or citrusy fruit like oranges, pineapple and kiwi. They will release a lot of juices in just a few hours, so if you add them, be sure you are serving right away and won’t have a lot left over. Otherwise, stick to berries and grapes to be safe.
• Make the dressing a day or two in advance, store in the fridge and then just combine before serving. The dressing can be refrigerated for up to 1 week if you use the freshest ingredients possible.
• You can also simply have your fruit washed and chopped in the fridge, then you are ready to throw this fruit salad together at a moment’s notice.

More fruit salad recipes!

• Christmas Fruit Salad is delicious any time of year — it’s made with red and green fruit!
• Hawaiian Fruit Salad is full of fun, tropical flavors!

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Creamy Fruit Salad Recipe with Homemade Vanilla Dressing + VIDEO

This Creamy Fruit Salad Recipe is made with a Homemade Vanilla Fruit Salad Dressing — no pudding mix here!

Course Breakfast, Salad, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Total Time 23 minutes minutes

Servings 8 servings

Calories 133cal

Author Ashley Fehr

Ingredients

• 1 ½ cups 1% milk
• 1/4 cup granulated sugar (reduce to 3 tablespoons for less sweet dressing)
• 1 ½ tablespoons corn starch
• 2 teaspoons vanilla
• 2 cups fresh strawberries, quartered (260 grams)
• 1 cup fresh blueberries (150 grams)
• 1 cup fresh blackberries (135 grams)
• 1 cup mandarin oranges canned, drained of juice (189 grams or 284ml can)
• 1 cup fresh pineapple chunks (155 grams)
• 1 cup red grapes (173 grams)
• 2 kiwi peeled and sliced

US Customary – Metric

Instructions

• In a medium skillet, whisk together milk, sugar and corn starch. Cook over medium-low heat, whisking constantly, until thickened, about 8-10 minutes (it won't be thick like pudding, it is a dressing — but it will thicken considerably).
• Stir in vanilla. Remove from heat and let cool to room temperature (you can speed this up by refrigerating for 30 minutes).
• In a large bowl combine strawberries, blueberries, blackberries, oranges, kiwi, pineapple and grapes. Whisk the cooled dressing and pour over fruit. Toss to coat (be gentle — you don't want mush!).
• Serve at room temperature or chill to serve later. If making ahead, only add the dressing 1-2 hours before serving.

Video

Notes

*One serving is roughly 1 cup

Nutrition

Calories: 133cal | Carbohydrates: 30g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 22mg | Potassium: 337mg | Fiber: 4g | Sugar: 24g | Vitamin A: 347IU | Vitamin C: 55mg | Calcium: 89mg | Iron: 1mg

The post Creamy Fruit Salad Recipe appeared first on The Recipe Rebel.

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If you know me at all, you know this Blackberry Cobbler ticks a lot of my boxes for the perfect dessert.

I know there are people who don’t like ooey, gooey, hot desserts, but I just can’t get behind that way of thinking. For me? The gooier, the better. And with vanilla ice cream melting all over the top?

Somebody hold me back.

I might just dive face first into that pan.

I thought about making this cobbler in a pan, in the oven, like most people would do. But turning the oven on in the summer? When it’s already about 1 million degrees?

Why? When we really don’t have to.

This Slow Cooker Berry Cobbler is getting a sister (a brother?) today — this Easy Crockpot Blackberry Cobbler. (And since then, we’ve added this Cherry Cobbler to the family!)

Last fall, I also added this Slow Cooker Cranberry Apple Cobbler to the family, and it’s a perfect way to use up those extra bags of frozen cranberries you have in the freezer because Thanksgiving is over!

Blackberries are one of my favorite berries. I think they usually take a back seat to strawberries, raspberries and blueberries but I don’t think that needs to be the case.

They are rich, dark and sweet and they make the most luscious sauce in this crockpot cobbler. They’re not tangy like raspberries, and there’s no chopping or hulling like with strawberries. They make this slow cooker dessert incredibly easy, and super, ridiculously delicious.

The older I get, the more I enjoy lighter flavours, and less indulgent desserts. Often, I’ll pass on the chocolate and caramel and peanut butter in favor of a warm, fruit dessert or something bright and citrusy. I can’t resist!

If you’re looking for an even lighter fruit dessert, try my Creamy Fruit Salad with Homemade Vanilla Dressing!

How to make Blackberry Cobbler:

• Choose the best blackberries. If you can’t find ripe, sweet, fresh berries, choose frozen instead as they were picked and frozen at their peak and will often have better flavor than off season fresh berries.
• Stir up the batter. No need for any fancy tools! A bowl and a sturdy mixing spoon is enough to make your batter.
• Don’t overcook! This recipe cooks pretty quickly in the slow cooker, only about 2-2.5 hours on high. You don’t really want to let it go much longer than that because the top will become dry and hard around the edges.
• Don’t forget the ice cream. This is not optional! I mean, it is, in reality, but you’re not going to want to. The way a scoop of vanilla ice cream melts over this easy blackberry cobbler when it’s warm? UN-REAL.

What makes a cobbler a cobbler?

A cobbler is all about two things: the fruit filling and the topping.

The Kitchen says that unlike a crisp, the cobbler topping is more like a biscuit and not a streusel.

However, there are several different regional variations of cobbler topping that we’ve already mentioned above — some use a cream biscuit and drop it over top, some use pie crust, and some recipes — like this one — use a batter that bakes up into an almost cakey topping.

How to make this Blackberry Cobbler in the oven:

You can definitely make this crockpot cobbler in the oven if you want (or if you’re impatient and don’t mind turning on your oven!).

You will mix your batter and your berries just the same way. Lightly grease a 2-3 quart baking dish, spread the fruit into the bottom of the pan, then drop spoonfuls of batter all over the top, covering as much as possible (but it won’t cover all!).

Bake at 350 degrees for about 45-55 minutes, until the top is dry and completely cooked through and the fruit sauce is thickened and bubbly.

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Crockpot Blackberry Cobbler

This Easy Crockpot Blackberry Cobbler recipe is a winner for sure! It comes together with just 10 minutes prep and cooks in the slow cooker, keeping your house cool and your oven free! Loaded with fresh blackberries and a crisp, cakey topping. Just begging for a scoop of vanilla ice cream! 

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 6 servings

Calories 309cal

Author Ashley Fehr

Ingredients

• 4 cups blackberries fresh or frozen
• 3/4 cup granulated sugar 150g
• 1 tablespoon flour

Batter

• 1 cup all purpose flour 130g
• 1/4 cup sugar 50g
• 1 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 1/4 cup milk
• 1 egg
• 2 tablespoons canola oil

Instructions

• In a large bowl, stir together the blackberries, sugar and flour. Spread into a lightly greased 2.5-4 quart crockpot.
• Make the batter. In another large bowl, stir together the flour, sugar, baking powder and cinnamon. 
• Add the milk, egg and oil and stir until combined. The batter will be thick. 
• Drop by tablespoonfuls over the berries in the crockpot. 
• Put the lid on and cook on high for 2 hours, or low for 3-4 hours, until the topping is dry and turning golden at the edges, and the filling has thickened. 
• Let sit for 10 minutes before serving with ice cream as desired.

Video

Nutrition

Calories: 309cal | Carbohydrates: 60g | Protein: 4g | Fat: 6g | Cholesterol: 28mg | Sodium: 17mg | Potassium: 268mg | Fiber: 5g | Sugar: 38g | Vitamin A: 260IU | Vitamin C: 20.1mg | Calcium: 75mg | Iron: 1.8mg

The post Easy Crockpot Blackberry Cobbler Recipe + VIDEO appeared first on The Recipe Rebel.

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Can I just say I had an unreasonable amount of fun creating these bagel fruit pizzas?

When I first picked up my Arla Lactose-Free Cream Cheese, I wasn’t totally sure what I was going to make with it. Obviously we needed to celebrate National Bagel  Day last week, and we needed to do it in a big way.

I thought of making a naturally flavoured cream cheese spread, maybe strawberry or maple cinnamon… wouldn’t that be delicious?!? Something simple and but full of flavour?

But it just didn’t seem BIG enough, you know?? What can we top that beautiful spread with to take these over the top?

With Spring around the corner (we are crossing our fingers that the weather will reflect that!), and St. Patrick’s Day, and Easter, and all the bright, fresh flavours that we’re craving, I figured nothing would be better than a gorgeous layer of fresh fruit in all shapes and sizes and colours.

My girls are big on toast in the morning. Since I introduced them to bagels our breakfast has never been quite the same! These bagel fruit pizzas are taking their morning toast up a notch or ten, with a homemade strawberry cream cheese spread and piles of fruit. They’re a fun, colourful, and nutritious breakfast that definitely catches their eye!

What I love about them?

I love that we’re ticking all the boxes here. We’ve got fibre in the bagel and the fruit. Protein in the bagel and the cream cheese. Simple, wholesome ingredients, and  a naturally sweetened spread and fresh fruit topping the whole thing off.

Also, I mean, rainbows.

This is my first rainbow food here on TRR, but I’d be surprised if it was the last. These fruit pizzas were way too much fun to make!

Tips and Tricks for Making these Rainbow Bagel Fruit Pizzas with Strawberry Cream Cheese:

• You can use any flavour of bagel you like! My girls love the blueberry ones for an extra bit of fruity flavour, but the husband and I love using multigrain or whole wheat for the fibre and protein to get us through the morning.
• You can absolutely mix up the fruit in your cream cheese spread — try another berry or get a little crazy!
• These fruit pizzas are perfect for a brunch gathering and can be made ahead and stored in the fridge until you’re ready to serve — I wouldn’t store them any longer than a couple of hours though!

*This post is generously sponsored by Arla Foods and I have been compensated for my time in creating this recipe. Thank you for supporting the brands that support us!

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Rainbow Bagel Fruit Pizzas with Strawberry Cream Cheese Spread

These Rainbow Bagel Fruit Pizzas with Strawberry Cream Cheese Spread are a fun breakfast or snack! Topped with a homemade, naturally sweetened strawberry cream cheese spread and fresh fruit that the kids (and the rest of the family!) will love! A fun treat for Easter, St. Patrick’s Day or any day! Includes step by step recipe video.

Course Breakfast, Snack

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 90cal

Author Ashley Fehr

Ingredients

• 1 200g package Arla Lactose Free Cream Cheese
• 1/2 cup chopped fresh strawberries pureed (frozen will not work!)
• 1-2 tablespoons honey
• 1/2 teaspoon vanilla
• thinly sliced strawberries, nectarines, pineapple, kiwi, blackberries and blueberries or other fruit as desired

Instructions

• In a medium bowl, add the cream cheese, strawberry puree, 1 tablespoon honey and vanilla. Mix together using a fork or whisk (I find a fork works best!).
• Spread strawberry cream cheese on half of a bagel, and top with sliced strawberries, nectarines, pineapple, kiwi, blackberries and blueberries or other fruit as you prefer.
• Serve and enjoy immediately! Leftover cream cheese spread can be stored in the refrigerator up to 1 week.

Video

Nutrition

Calories: 90cal | Carbohydrates: 10g | Protein: 1g | Saturated Fat: 5g | Sodium: 96mg | Potassium: 13mg | Sugar: 2g | Vitamin C: 5.3mg | Calcium: 1mg

The post Rainbow Bagel Fruit Pizzas with Strawberry Cream Cheese + VIDEO appeared first on The Recipe Rebel.

I know, I know — lemon and berries?!? No surprise here!

Lemon with fresh summer berries is one of my all time favorite combinations, I just can’t decide if I want to start with this Overnight Lemon French Toast, this No Bake Lemon Cheesecake, or these Baked Lemon Blueberry Doughnuts. And while we’re at it, let’s make sure this Lemon Raspberry Icebox Cake hits the table as well.

What I love about trifles (though I guess you’d never know because this is the very first ever trifle recipe here on The Recipe Rebel!), is that they’re so easy and yet so impressive.

You can use a cake mix, boxed pudding and Cool Whip if you want. Or you can go all out, make the cake, and pudding and whipped cream from scratch. Have a dry cake sitting around that isn’t all that great on its own? Smother it in some pudding, whipped cream and fresh fruit to rejuvenate it and no one will ever know (I promise).

For this Lemon Berry Trifle recipe I used my favorite Lemon Bundt Cake recipe. It is perfect and so moist — I fed it to my family and they inhaled it willingly without any toppings!

The recipe makes a pretty large cake, so if you only want a small trifle, feel free to stick half of the cake in the freezer for another use (as a whole or cubed for another trifle). You will feel like a rockstar the next time you need to bring a dessert somewhere but don’t have hours to spend making something! I swear the freezer is my best friend most days. I fill that baby up with all kinds of goodies!

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Lemon Berry Trifle Recipe + VIDEO

This Lemon Berry Trifle is made with super moist homemade lemon cake, layered with vanilla pudding and tons of fresh berries! Perfect for summer.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 10 servings

Calories 311cal

Author Ashley Fehr

Ingredients

Lemon Cake

• 1/4 cup butter melted
• 1 1/4 cups granulated sugar 250g
• 3 large eggs
• 1 teaspoon vanilla
• 1/4 cup unsweetened applesauce
• 1/2 cup plain 0% Greek yogurt
• juice of 1 lemon
• 1 1/2 cups all purpose flour 188g
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• zest of 2 lemons

Assembly

• 1 4 serving size package instant vanilla pudding
• 2 cups milk
• 3 cups fresh berries
• 1 1/2 cups sweetened whipped cream

Instructions

• Preheat oven to 350 degrees and grease a 8×8″ or 9×9″ pan.
• In a large bowl, whisk together butter and sugar until smooth.
• Add eggs, vanilla, applesauce, yogurt and lemon juice and whisk until smooth. Add flour, baking soda, baking powder, salt and zest and stir just until combined.
• Pour batter into prepared pan and bake for 35-45 minutes, until a toothpick comes out clean. Check cake at 25-30 minutes, and if browning too quickly cover loosely with a piece of foil for the remainder of the baking time. Let cake cool completely.
• To make the trifle: Cut the cake into cubes. Place half of the cake cubes in the bottom of a trifle dish or glass bowl.
• In a medium bowl, whisk together vanilla pudding mix and milk until smooth. Pour half over the cake in the dish. Top with half of the berries.
• Repeat layers one more time, using remaining cake, pudding and berries. Top with whipped cream. Refrigerate until chilled and set, about 1-2 hours and serve.

Video

Nutrition

Calories: 311cal | Carbohydrates: 49g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 73mg | Sodium: 257mg | Potassium: 169mg | Fiber: 1g | Sugar: 33g | Vitamin A: 375IU | Vitamin C: 1.2mg | Calcium: 95mg | Iron: 1.2mg

The post Lemon Berry Trifle Recipe + VIDEO appeared first on The Recipe Rebel.

This is another one of my recipe redo’s, and can I just say I was SO happy to update this one?

When I started following the recipe (yes, my own recipe!) I was thinking, “this is way more complicated than it needs to be!” I changed the ingredients and the method quite a bit this time, but only to make it so much simpler and easier to follow!

This recipe was probably my 10th or 12th recipe on the blog, and I had written it when I was still mostly writing recipes for me (and maybe my mom). I added things when I was making it and I’m not sure why they were in there. More than likely I had opened my fridge and said, “oh hey — I’ve got ¾ cup of leftover vanilla pudding and some blackberries and some chocolate cupcakes that were a little too fluffy to be cupcakes — let’s make trifle!”

The flavors were great, though, and I wanted to streamline things a little when I redid it and, taking out unnecessary ingredients and steps that were making things complicated.

There are several ways that you can go the extra mile and do everything from scratch, or take some shortcuts to make things even easier. I will include those options just above the recipe!

I used some leftover brownies that I had in the freezer as my “cake”‘ — the BEST brownies ever, might I add. You can use chocolate cake instead, but for me, fudgier is always better!

The pudding is a little softer than one you would make if you were making pudding just to eat, but I love the way it sneaks into all of the cracks in your brownie cubes!

Here are some different options shortcuts you can use if you’re short on time or you just want to avoid the oven!

Pudding:

• You could use 1 box of instant chocolate pudding (note that it well set much more quickly than cooked pudding)
• You could use prepared chocolate pudding off of the shelf.
• You can make the homemade chocolate pudding in the recipe.

Brownies:

• You can make my favorite brownie recipe here> (I actually used the leftover brownies from this Nutella Brownie Fruit Pizza!)
• You can make a brownie mix.
• You can make your favorite cake recipe or chocolate cake mix.
• Or you can make things super simple and buy some two-bite brownies from the store and chop them up!

Cheesecake:

• There’s really no way to cheat on the cheesecake, unless you were to stir in some seedless blackberry jam instead of pureeing and straining the berries.

Whipped Cream:

• Whip your own cream and sweeten with sugar.
• Use store-bought whipped topping.

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Chocolate Blackberry Cheesecake Trifles

Chocolate cake, homemade chocolate pudding and a blackberry cheesecake mousse create a rich and fruity trifle.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 441cal

Author Ashley Fehr

Ingredients

For the Blackberry Cheesecake Mousse

• 8 oz package cream cheese I used light
• 1/2 cup powdered icing sugar
• 1 1/2 cups blackberries could substitute any berries you like
• 2-3 cups whipped cream or whipped topping

For the Chocolate Pudding

• 1 cup sugar
• 1/2 cup cocoa powder
• 1/4 cup corn starch
• pinch of salt
• 3 cups milk

For the trifle

• 1 box prepared brownie mix or 1 homemade 9×13″ brownie
• Whipped cream
• Additional blackberries if desired

Instructions

• For the mousse: In a stand mixer or large bowl with electric mixer, beat cream cheese until smooth. Add sugar and beat until combined.
• Puree blackberries and press through a fine mesh strainer into the cream cheese. Beat until combined.
• Fold in whipped cream, carefully turning the mixture over with a spatula until combined.
• Refrigerate until you are ready to assemble.
• For the pudding: Combine sugar, cocoa, corn starch and salt in a large pot. Slowly whisk in milk. Cook over medium heat stirring often. As mixture begins to thicken, whisk constantly.
• Transfer to a bowl and press plastic wrap onto the top of the pudding. Set aside to come to room temperature(you can refrigerate to speed up the process!)
• Assembly: Cut brownie cake into cubes. Layer first cake, then pudding, then mousse, creating as many layers as you desire. Top with whipped cream and fresh blackberries if desired.

Nutrition

Calories: 441cal | Carbohydrates: 66g | Protein: 6g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 248mg | Potassium: 210mg | Fiber: 2g | Sugar: 49g | Vitamin A: 530IU | Vitamin C: 3.9mg | Calcium: 121mg | Iron: 1.9mg

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