Description
A festive, easy 4th of July Trifle with layers of angel food cake, white chocolate pudding, whipped topping, and fresh berries. Perfect for patriotic parties and summer gatherings!
Ingredients
6.8 ounces instant white chocolate pudding (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
1. Prepare instant white chocolate pudding with cold milk according to package directions. Chill until set.
2. In a trifle bowl, create a single layer of 1-inch cake cubes at the bottom.
3. Spoon half of the pudding over the cake cubes.
4. Layer sliced strawberries along the edges, then add a single layer of strawberries over the pudding.
5. Add a layer of blueberries over the strawberries.
6. Spread one container of whipped topping over the berries.
7. Repeat layers: cake cubes, remaining pudding, strawberries, blueberries.
8. Finish with the remaining whipped topping on top.
9. Decorate with remaining strawberries and blueberries.
10. Refrigerate at least 1 hour before serving. Keep refrigerated until ready to serve.
Notes
Pat berries dry before layering to avoid excess moisture.
Take your time arranging the outside of the trifle for a beautiful look.
Store covered in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 317
- Sugar: 31g
- Sodium: 851mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 11mg