Paula Deen Lemon Berry Trifle

Paula Deen lemon berry trifle takes 30 minutes and four ingredients to make a creamy, no-bake layered dessert with cheesecake filling, lemon curd and fresh berries. Save this easy make-ahead dessert for potluck tables, cookouts or the holiday table, because it needs no oven and feeds 15.

Fold the lemon curd all the way into the cheesecake filling before you start layering, because that is where every bit of the lemon flavor comes from. Leave it streaky and some bites taste like plain cheesecake while others turn sharply sour.

Paula uses vanilla wafer crumbs instead of cake or ladyfingers, so the layers stay crunchy against the cool filling and don't turn to mush. Because the berries and crumbs get layered three times, every spoonful gets some of everything, and nothing here ever touches the oven.

Paula Deen Lemon Berry Trifle

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

15

servings

Prep time

15

minutes

Cooking timeminutes

Calories

380

kcal

Lemon-swirled cheesecake filling layers with crunchy wafer crumbs and fresh berries in a tall glass bowl. Chilled, the crumbs soften slightly while the berries stay bright and juicy.

Ingredients

• 2 (24.2 oz) tubs ready-to-eat cheesecake filling
  

• 1/4 cup lemon curd
  

• 6 cups vanilla wafer crumbs
  

• 6 cups mixed fresh berries
  

Directions

• Mix the filling: Combine the 2 tubs of cheesecake filling and 1/4 cup lemon curd in a large bowl. Stir until the curd is evenly mixed in and no streaks of plain filling remain.
• Build the first layer: Spread 2 1/3 cups of the cheesecake mixture on the bottom of a 3 1/2-quart trifle bowl. Then sprinkle 2 cups of the vanilla wafer crumbs over the top.
• Add the berries: Top the crumbs with 2 cups of the mixed fresh berries. Spread them out so the berries cover the whole layer, which keeps every serving fruity.
• Repeat the layers: Repeat the filling, crumbs and berries twice more, so you end with a layer of berries on top. That finish gives you the bright, colorful look through the glass.
• Chill or serve: Cover the bowl and chill it, or serve right away if you're short on time. Chilling lets the crumbs soften a little into the filling.

Tools for this recipe

• Anchor Hocking 104 oz glass trifle bowl with lid, Pyrex 3-piece glass mixing bowl set, OXO silicone spatula set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make lemon berry trifle ahead of time?

Yes, you can cover it and chill it until you're ready to serve. Keep in mind the wafer crumbs soften the longer it sits, so it tastes best within a day or so.

Can I use homemade lemon curd?

Homemade lemon curd works fine in place of store-bought, as long as it's fully chilled before you stir it in. Warm curd would thin out the cheesecake filling and make the layers slump.

What berries work best in this trifle?

Raspberries, blueberries and sliced strawberries all work well, so use whatever looks best at the store. Just keep the total at 6 cups and pat the berries dry so they don't add extra liquid.

What can I use instead of a trifle bowl?

Any large glass bowl with a similar capacity will do, since the recipe only needs a deep dish to show off the layers. You can also build individual servings in clear cups or mason jars.

How do I keep the crumbs from getting soggy?

Serve the trifle right after assembling if you want the crumbs as crunchy as possible. If you chill it, the crumbs will soften, which many people like because it gives the dessert a soft, cake-like texture.