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
- mixing bowl
- Whisk
- Serrated knife
- Large spoon or spatula
Ingredients
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
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.