Description

A festive and delicious 4th of July Trifle layered with white chocolate pudding, angel food cake, whipped topping, and fresh strawberries and blueberries.

Ingredients

Scale

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.
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

Ensure berries are thoroughly patted dry before layering to reduce excess moisture.
Use a clear trifle bowl for an attractive presentation.
This dessert is best served chilled.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 42g
Sodium: 280mg
Fat: 8g
Saturated Fat: 6g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 3g
Protein: 5g
Cholesterol: 10mg

Keywords: 4th of July dessert, trifle, patriotic dessert, no-bake dessert