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4th of July Trifle Recipe

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3.8 from 12 reviews

Celebrate Independence Day with a festive and delicious 4th of July Trifle featuring layers of angel food cake, white chocolate pudding, fresh strawberries, blueberries, and whipped topping. This colorful dessert is easy to assemble and perfect for sharing at summer gatherings.

Ingredients

White Chocolate Pudding

  • 6.8 ounces instant white chocolate pudding (two 3.4-ounce containers, Jello brand recommended)
  • 4 cups cold whole milk

Cake and Fruit

  • 14 ounces store-bought angel food cake, cut into 1-inch cubes
  • 32 ounces fresh strawberries (washed, stems removed, sliced and patted dry)
  • 18 ounces fresh blueberries (washed and patted dry)

Whipped Topping

  • 16 ounces thawed whipped topping (two 8-ounce containers)

Instructions

  1. Prepare pudding: Mix the instant white chocolate pudding with 4 cups of cold whole milk following the package directions. Chill the pudding in the refrigerator until it sets, about 5 minutes or as specified on the package.
  2. Create cake base: In a 3.25-quart trifle bowl, arrange a single layer of 1-inch angel food cake cubes evenly across the bottom to form the base layer.
  3. First pudding layer: Spoon half of the prepared white chocolate pudding over the cake cubes, spreading gently to cover the layer evenly.
  4. Strawberry decoration and layer: Place sliced strawberries along the edges inside the bowl for a decorative red border, then add a single layer of sliced strawberries over the pudding.
  5. Blueberry layer: Add a layer of fresh blueberries evenly over the strawberries. Ensure the berries are completely dry to prevent excess moisture in the trifle.
  6. First whipped topping layer: Spread one container (8 ounces) of the thawed whipped topping evenly over the berry layer.
  7. Repeat layers: Add another layer of angel food cake cubes, followed by the remaining white chocolate pudding. Then layer sliced strawberries and blueberries again in an appealing arrangement.
  8. Final whipped topping layer: Spread the remaining container of whipped topping uniformly on top of the trifle.
  9. Top decoration: Finish by decorating the top with additional sliced strawberries and blueberries for a vibrant, festive look.
  10. Chill before serving: Refrigerate the trifle for at least 1 hour before serving to allow flavors to meld and pudding to set fully. Keep refrigerated until ready to serve.

Notes

  • Ensure all fresh berries are thoroughly washed and patted dry to avoid making the trifle watery.
  • Use a clear glass trifle bowl to showcase the beautiful layers for an attractive presentation.
  • This dessert can be prepared several hours ahead of time and stored covered in the refrigerator.
  • Angel food cake can be substituted with sponge cake or pound cake if preferred.
  • For a lighter option, use fat-free or low-fat milk and whipped topping.

Find it online: https://bitezly.com/4th-of-july-trifle-recipe/