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Red, White and Blue Berry Trifle Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 24 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 15 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This Red, White and Blue Berry Trifle is a delightful and visually stunning dessert perfect for patriotic celebrations or any special occasion. Layers of moist pound cake, fresh blueberries and raspberries, creamy vanilla pudding made with sweetened condensed milk and 2% milk, all topped with cool whip, create a luscious and refreshing treat that is easy to prepare and sure to impress.

Ingredients

Scale

Trifle Base

  • 2 packages (10 ounces each) frozen pound cake, thawed

Pudding Mixture

  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups 2% milk
  • 2 boxes (3.4 ounces each) instant vanilla pudding mix

Fruit and Topping

  • 2 cups fresh blueberries
  • 2 cups fresh raspberries
  • 1 container (8 ounces) cool whip, thawed

Instructions

  1. Prepare the pudding mixture: In a large bowl, whisk together the sweetened condensed milk, 2% milk, and both boxes of instant vanilla pudding mix thoroughly for 2 minutes until smooth and well combined.
  2. Cube the pound cake: Cut the thawed pound cake into uniform 2-inch cubes to ensure even layers in the trifle.
  3. Assemble the first layer: Grease a 9-inch springform pan and layer half of the cake cubes evenly on the bottom. Then, scatter half of the fresh blueberries and half of the raspberries evenly over the cake cubes. Spread half of the pudding mixture gently yet evenly on top of the berries to maintain the layers.
  4. Repeat the layering: Repeat the same layering sequence with the remaining cake cubes, blueberries, raspberries, and pudding mixture to complete the trifle.
  5. Chill the trifle: Cover the springform pan and refrigerate the assembled trifle for at least 4 hours or preferably overnight, allowing the flavors to meld and the layers to set firmly.
  6. Serve the trifle: Carefully remove the springform rim to reveal the layered dessert. Spread the thawed cool whip evenly over the top and garnish with extra fresh berries for added color and flavor. Serve chilled and enjoy.

Notes

  • Your choice of cake can be substituted with other pound cakes or sponge cakes if preferred.
  • For best results, use fresh, ripe berries to enhance the flavor and texture.
  • This dessert can be prepared a day ahead, making it ideal for parties and gatherings.
  • Keep the trifle refrigerated to maintain freshness and prevent the whipped topping from melting.
  • Use a springform pan for easy removal and neat presentation.

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Find it online: https://homegrownbeets.com/red-white-and-blue-berry-trifle-recipe/