Description

This 4th of July Trifle combines layers of creamy pudding, fluffy angel food cake, and fresh berries for a festive and delicious dessert. It’s easy to prepare and perfect for summer celebrations, making it a favorite among food lovers looking for a quick and satisfying treat.

Ingredients

Scale

3.4 ounces instant white chocolate pudding mix
3.4 ounces instant cheesecake pudding mix
3 ½ cups cold whole milk
½ cup of sour cream – stirred until smooth and fluffy
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

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Instructions

In a stand mixer or large bowl, combine both pudding mixes with the cold milk and mix until smooth and pudding-like. Gently fold in the sour cream and chill until set.
In a trifle bowl, layer the 1-inch cake cubes at the bottom.
Spoon half of the pudding mixture over the cake layer.
Arrange sliced strawberries along the edges of the bowl for decoration, then add a layer of sliced strawberries over the pudding.
Add a layer of blueberries on top of the strawberries.
Spread one container of whipped topping over the berries.
Repeat the layering process with the remaining cake cubes, pudding, strawberries, and blueberries.
Top with the remaining container of whipped topping.
Decorate with the remaining sliced strawberries and blueberries.
Refrigerate for at least one hour before serving and keep chilled until ready to enjoy.

Notes

For best flavor, allow the trifle to chill for a full hour before serving to let the flavors meld.
Use a trifle bowl or a large glass bowl to showcase the beautiful layers.
Feel free to mix in other berries as desired.

Nutrition

Serving Size: 1 serving
Calories: 245
Sugar: 24g
Sodium: 150mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 1g
Protein: 5g
Cholesterol: 30mg