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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.
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Prep Time 25 minutes
Chill Time 2 hours
Total Time 2 hours 25 minutes
Servings: 10
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • Large mixing bowl
  • Whisk
  • Rubber spatula
  • Knife
  • Cutting board
  • Measuring cups
  • Clear trifle dish
  • Plastic wrap
  • Refrigerator
  • Large serving spoon

Method
 

  1. Add the white chocolate pudding mix to a large bowl.
  2. Slowly whisk in the whole milk until the pudding starts to thicken, about 1 to 2 minutes.
  3. Gently fold in the thawed whipped topping until the mixture is smooth and creamy.
  4. Place half of the angel food cake cubes in the bottom of a trifle dish.
  5. Add 1 cup sliced strawberries and 1 cup raspberries over the cake layer.
  6. Spread half of the pudding mixture over the berries.
  7. Add the remaining angel food cake cubes on top.
  8. Add 2 cups blueberries over the second cake layer.
  9. Spread the remaining pudding mixture over the blueberries.
  10. Decorate the top with the remaining 1/2 cup blueberries in the center, then arrange the remaining strawberries and raspberries around the edges.
  11. Cover the trifle and refrigerate for at least 2 hours before serving.

Notes

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.