4th of July Trifle

Our 4th of July Trifle is incredibly versatile and easy to make. It's the perfect dessert for plenty of holidays and get-togethers and is so easy to customize.

Prep Time20

Chill Time1

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: 4th of July Trifle Recipe

Servings:

Calories: 317kcal

Ingredients

6.8 ounces instant white chocolate pudding, Jello brand recommended (two 3.4-ounce containers)
4 cups cold whole milk
14 ounces store-bought angel food cake cut into 1-inch cubes
16 ounces thawed whipped topping, two 8-ounce containers
32 ounces fresh strawberries (washed, stems removed, sliced and pat dry)
18 ounces fresh blueberries, washed and dried

Instructions

Prepare the instant white chocolate pudding following package directions with cold milk. Chill until set.
In a trifle bowl (approximately 3.25 quarts or 104 ounces), create a single layer of 1-inch cake cubes at the bottom.
Spoon half of the white chocolate pudding over the cake cubes.
Layer sliced strawberries along the edges of the bowl for decoration, then add a single layer of sliced strawberries over the pudding.
Next add a layer of blueberries over the strawberries. (Ensure berries are thoroughly patted dry before layering to reduce excess moisture)
Spread 1 of the containers of thawed whipped topping over the berries.
Repeat layers: cake cubes, remaining pudding, strawberries and blueberries, ensuring an appealing arrangement.
Finish with the remaining container of thawed whipped topping on top.
Decorate the top with remaining sliced strawberries and blueberries.
Refrigerate the trifle for at least 1 hour before serving. Keep refrigerated until ready to serve.

Notes

Make sure your berries are dried well before adding them to the trifle so you don't add extra moisture to your dessert.
Take your time, making sure the outside of the trifle looks even, for a pleasing look. If you need to, use a paper towel to gently wipe the inside of the trifle dish so the pudding and whipped cream layers are even.

Nutrition