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Berry, Lemon and Doughnut Hole Trifle

I was able to whip up this quick, yet impressive dessert, in only a few minutes after my son called and said he was bringing home his college roommates. It's been a family favorite ever since. —Ellen Riley, Murfreesboro, Tennessee
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    10 servings


  • 2 cups cold 2% milk
  • 1 package (3.4 ounces) instant lemon pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed and divided
  • 16 to 32 plain doughnut holes
  • 3 cups fresh strawberries, halved
  • 2 cups fresh blueberries


  • Whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 2-1/2 cups whipped topping; set aside.
  • Place half the doughnut holes in a 3-qt. trifle bowl; spread half the pudding mixture over the top. Top pudding with half the strawberries and blueberries. Repeat layers. Top with remaining whipped topping. Chill until serving.
Nutrition Facts
1 cup: 250 calories, 11g fat (7g saturated fat), 6mg cholesterol, 250mg sodium, 33g carbohydrate (24g sugars, 2g fiber), 3g protein.

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