Red White and Blue Trifle for Patriotic Party Layers
A chilled patriotic trifle made with angel food cake cubes, white chocolate pudding, whipped topping, strawberries, raspberries, and blueberries layered in a clear dish.
Ingredients
Creamy Pudding Layer
- 2 boxes white chocolate instant pudding mix 3.3 ounces each
- 3 cups whole milk
- 1/2 container frozen whipped topping thawed, from an 8-ounce container
Cake and Fruit Layers
- 12 ounces angel food cake cubed, from 1 prepared angel food cake
- 2 cups sliced strawberries divided
- 2 cups raspberries divided
- 2 1/2 cups blueberries divided
Instructions
- Add the white chocolate pudding mix to a large bowl.
- Slowly whisk in the whole milk until the pudding starts to thicken, about 1 to 2 minutes.
- Gently fold in the thawed whipped topping until the mixture is smooth and creamy.
- Place half of the angel food cake cubes in the bottom of a trifle dish.
- Add 1 cup sliced strawberries and 1 cup raspberries over the cake layer.
- Spread half of the pudding mixture over the berries.
- Add the remaining angel food cake cubes on top.
- Add 2 cups blueberries over the second cake layer.
- Spread the remaining pudding mixture over the blueberries.
- Decorate the top with the remaining 1/2 cup blueberries in the center, then arrange the remaining strawberries and raspberries around the edges.
- Cover the trifle and refrigerate for at least 2 hours before serving.
CHEF’S TIP
Use a clear dish so the layers show.
Pat berries dry before layering if needed.
Keep chilled until ready to serve.
Scoop down through all the layers when serving.
Pat berries dry before layering if needed.
Keep chilled until ready to serve.
Scoop down through all the layers when serving.
CALORIES PER SERVING