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“You can’t help but feel as though you have stepped back in time when you stroll the tree-lined streets of the Rochelle Park and Rochelle Heights neighborhoods. Many rambling homes with Victorian detail, an abundance of public open space, and wide boulevards with expansive front lawns render a quiet atmosphere reminiscent of a bygone era. That’s just what was planned for this community when it was conceived over 100 years ago.”‚Äč

These words echo the beautiful reasons why we love calling Rochelle Heights home. From family-friendly events, to an evening out for the adults, to the landscaping of our garden-like islands, we are here to help make this already beautiful place we call home, become an even more welcoming place to live.

We are not just a neighborhood. We are a community!

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Red, White and Blueberry Trifle

Recipe submitted by our favorite RHA Cheerleader, Jilliann Elliott. Jilliann has been using this trifle cake recipe from Skinnytaste for many years during her summer BBQs! It's a lite and refreshing dessert that's sure to tingle your guests tastebuds!

A heavenly mixed berry trifle made with summer fresh blueberries, strawberries, white chocolate pudding, angle foods cake and whipped cream.


  • 10 oz angel food cake, cut into 1-inch cubes*
  • 2 pints strawberries, sliced
  • 2 pints blueberries

For the cream filling:

  • 6 tbsp fat-free sweetened condensed milk, I used Borden Eagle
  • 1 1/2 cups cold water
  • 1 1-ounce package white chocolate or cheesecake instant pudding mix, fat-free, sugar-free
  • 12 ounces frozen whipped topping, thawed (I like TruWhip)


    • Whisk the condensed milk and water in a bowl.

    • Whisk in the pudding mix for 2 minutes.

    • Let stand for 2 minutes or until soft-set; fold in the whipped topping.

    • Arrange half of the cake in the bottom of a 14-cup trifle dish.

    • Sprinkle evenly with a layer of blueberries.

    • Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic bag and cut the corner off).

    • Top with a layer of strawberries.

    • Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture.

    • Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern.

    • Cover and refrigerate at least one 1 hour.

    Note: Only 10 oz of a 16 oz cake is used for this recipe.


    Serving: 1 scant cup (7/8ths)

    Calories: 158 kcal

    Carbohydrates: 28.5 g

    Protein: 2.5 g

    Fat: 5.5 g

    Saturated Fat: 4.5 g

    Sodium: 143.5 mgFiber: 2 gSugar: 15.5 g

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