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.
Equipment
- Trifle Bowl
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, 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.
- Add a layer of blueberries over the strawberries.
- Spread one container of whipped topping over the berries.
- Repeat layers: cake cubes, remaining pudding, strawberries and blueberries.
- Finish with the remaining container of 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.