Red White and Blue Trifle
A festive, no-bake dessert featuring layers of angel food cake, creamy filling, and vibrant berries, perfect for summer gatherings.
Ingredients
Cake Layer
- 1 package store bought angel food cake, cut into bite-sized cubes
Creamy Layer
- 1 box instant vanilla pudding mix Plus milk, based on box directions
- 1 teaspoon vanilla extract Optional, but recommended
- 1 tub whipped topping, thawed Alternatively, 2 to 3 cups of fresh whipped cream
- 1 teaspoon lemon zest Optional, for added freshness
Fruit Layer
- 2 cups strawberries, hulled and sliced Slice strawberries small to minimize sliding
- 1.5 cups blueberries
Instructions
Preparation
- Whisk the pudding with milk until thick and stir in vanilla. Fold in whipped topping until fluffy and smooth. Add lemon zest if desired.
- Wash and dry the blueberries. Slice the strawberries and pat them dry if they are very juicy.
Assembly
- In a bowl or dish, layer cake cubes, followed by a layer of the creamy mixture, then strawberries, and lastly blueberries.
- Repeat layers until all ingredients are used, usually 2 to 3 full rounds.
- End with a creamy layer and scatter berries on top for decoration.
Chill
- Refrigerate the trifle for at least 2 hours, preferably 4 hours to allow flavors to meld.
Notes
This trifle can be made the night before for enhanced flavor. Be cautious of overly juicy fruit to avoid a watery dessert. Optional to use different variations such as cheesecake or yogurt styles.