Description
This 4th of July Trifle is a patriotic and delicious dessert perfect for summer gatherings. Layers of white chocolate pudding, angel food cake, fresh strawberries, and blueberries, all topped with whipped cream, create a festive treat that will impress your guests.
Ingredients
Units
Scale
For the Pudding:
- 6.8 ounces (two 3.4 ounce) instant white chocolate pudding (Jello brand recommended)
- 4 cups cold whole milk
For the Trifle:
- 14 ounces store-bought angel food cake cut into 1-inch cubes
- 16 ounces (two 8-ounce) containers thawed whipped topping
- 32 ounces container fresh strawberries, washed, stems removed, sliced, and pat dry
- 18 ounces container fresh blueberries, washed and dried
Instructions
- Prepare the Pudding: Prepare the instant white chocolate pudding following package directions with cold milk. Chill until set.
- Layer the Trifle: In a trifle bowl, create a single layer of cake cubes at the bottom. Spoon half of the pudding over the cake cubes. Layer sliced strawberries around the edges of the bowl, then add a single layer of sliced strawberries over the pudding. Add a layer of blueberries over the strawberries. Spread one container of whipped topping over the berries. Repeat the layers, finishing with whipped topping on top. Decorate with remaining berries.
- Chill and Serve: Refrigerate the trifle for at least 1 hour before serving. Keep refrigerated until ready to serve.
Notes
- For a red, white, and blue effect, arrange the berries in a flag pattern on top of the trifle.
- This trifle can be prepared ahead of time and stored in the refrigerator until ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg
