Description
A patriotic layered dessert made with fresh berries, cake cubes, and creamy pudding, this Red White and Blue Trifle is perfect for summer celebrations like the Fourth of July or Memorial Day.
Ingredients
Units
Scale
- 1 prepared pound cake (or angel food cake), cut into 1-inch cubes
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 container (8 oz) whipped topping (like Cool Whip), thawed
- 1 pint fresh strawberries, hulled and sliced
- 1 pint fresh blueberries
- Optional: fresh raspberries for garnish
Instructions
- Prepare pudding by whisking the mix with cold milk for 2 minutes until thickened. Let it sit for 5 minutes to set.
- In a large trifle dish or glass bowl, layer half of the cake cubes.
- Spoon and spread half of the pudding over the cake cubes.
- Add a layer of strawberries and blueberries.
- Spread half of the whipped topping over the fruit.
- Repeat layers with remaining cake, pudding, berries, and whipped topping.
- Garnish the top with additional berries or a decorative pattern of strawberries, blueberries, and raspberries.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- Angel food cake can be used for a lighter version.
- Assemble the trifle up to a day ahead for convenience.
- For added flavor, sprinkle cake cubes with a bit of orange juice or berry syrup.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 22g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg