This red, white, and blue 3-Berry Trifle is a stunning no-bake dessert made with layers of pound cake or angel food cake, vanilla pudding, Cool Whip, and fresh summer berries. It comes together in just 30 minutes and is perfect for the Fourth of July, summer BBQs, or any patriotic party.
116 ozcool whipthawed, reserve 1 1/2 cups for topping
4cupswhole milk
1cupfresh red raspberrieswashed and dried
2cupsfresh blueberrieswashed and dried
2cupsfresh strawberrieshulled, washed, dried and sliced
Instructions
Prepare the pudding
In a large mixing bowl, whisk the instant pudding with cold milk until thickened (about 2 minutes). Gently fold in all but 1½ cups of Cool Whip.
Layer the ingredients
Start with a layer of cake cubes on the bottom of your trifle bowl. Add a layer of pudding mixture, followed by a mixture of berries. Repeat layers until all ingredients are used.
Top and chill
Finish with reserved Cool Whip and a generous topping of fresh berries. Chill for at least 1 hour before serving—or serve immediately if short on time.
Notes
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.Notes:
Pound cake gives a richer flavor; angel food cake makes it light and airy.
Can be made in pint-sized mason jars for individual servings.
Best served the same day or within 24 hours for optimal texture.