Description
A festive and easy 4th of July trifle made with layers of angel food cake, vanilla pudding, whipped topping, fresh strawberries, and blueberries. This colorful red, white, and blue dessert is perfect for summer celebrations, barbecues, and holiday gatherings.
Ingredients
- 1 prepared angel food cake (about 14 ounces), cut into 1-inch cubes
- 2 cups fresh strawberries, hulled and sliced
- 2 cups fresh blueberries
- 1 package (3.4 ounces) instant vanilla pudding mix
- 2 cups cold milk
- 1 container (8 ounces) whipped topping, thawed
- 1 teaspoon vanilla extract
Instructions
- Whisk the instant vanilla pudding mix with the cold milk for about 2 minutes until it begins to thicken.
- Stir in the vanilla extract and gently fold in half of the whipped topping.
- Place a layer of angel food cake cubes in the bottom of a large trifle dish.
- Spread a layer of the pudding mixture over the cake.
- Add a layer of sliced strawberries and blueberries.
- Repeat the layers until all ingredients are used, finishing with berries on top.
- Spread the remaining whipped topping over the final layer.
- Decorate the top with additional strawberries and blueberries to create a patriotic red, white, and blue design.
- Refrigerate for at least 2 hours before serving.
Notes
- Can be prepared the night before serving.
- Fresh berries provide the best texture and presentation.
- Pound cake, sponge cake, or vanilla cake can be substituted for angel food cake.
- For a lighter version, use sugar-free pudding and light whipped topping.
- Store covered in the refrigerator for up to 3 days.
- Not recommended for freezing.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 28g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
