Description
This Red, White & Blue Trifle is a festive, no-bake dessert layered with angel-food cake, creamy white-chocolate pudding, whipped topping, strawberries, and blueberries. It’s an easy show-stopper for 4th of July, Memorial Day, or any patriotic celebration!
Ingredients
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2 packages (3.4 oz each) instant white-chocolate pudding mix
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4 cups cold whole milk
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1 store-bought angel-food cake (about 14 oz), cut into 1-inch cubes
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2 tubs (8 oz each) whipped topping, thawed
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2 lb fresh strawberries, hulled, sliced, patted dry
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18 oz fresh blueberries, rinsed and dried
Instructions
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Make pudding: In a large bowl, whisk pudding mixes with cold milk until smooth. Chill until thickened.
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First layer: In a 3-quart trifle bowl, scatter half the cake cubes. Spoon on half the pudding. Press strawberry slices against the glass, then add a layer of strawberries across the pudding. Top with blueberries. Spread one tub of whipped topping over the fruit.
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Repeat layers: Add remaining cake cubes, pudding, strawberries, and blueberries. Finish with the second tub of whipped topping.
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Decorate: Arrange extra strawberries and blueberries in a flag or star pattern on top.
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Chill: Cover and refrigerate at least 1 hour (up to 24 hours) before serving.
Notes
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Pat fruit dry well to prevent excess moisture in the trifle.
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Use pound cake or sponge cake if preferred.
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Best enjoyed fresh; storing longer may soften the cake.