4th of July Trifle
4th of July Trifle is loaded with layers of cake, pudding, and fresh fruit. A healthy and festive way to celebrate Independence Day, Memorial Day, and Labor Day.
Servings: 12 (1-cup servings)
Calories: 185kcal
Ingredients
- 6.8 ounces (two 3.4ounce) instant white chocolate pudding (Jello brand recommended)
- 4 cups cold whole milk
- 14 ounces store-bought angel food cake cut into 1-inch cubes
- 16 ounces (two 8-ounce) containers thawed whipped topping
- 32 ounces container fresh strawberries washed, stems removed, sliced and pat dry
- 18 ounces container fresh blueberries washed and dried
Instructions
- Prepare the instant white chocolate pudding following package directions with cold milk. Chill until set.6.8 ounces (two 3.4ounce) instant white chocolate pudding, 4 cups cold whole milk
- In a trifle bowl (approximately 3.25 quarts or 104 ounces), create a single layer of 1-inch cake cubes at the bottom.14 ounces store-bought angel food cake
- 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.32 ounces container fresh strawberries
- Next add a layer of blueberries over the strawberries. (Ensure berries are thoroughly patted dry before layering to reduce excess moisture)18 ounces container fresh blueberries
- Spread 1 of the containers of thawed whipped topping over the berries.16 ounces (two 8-ounce) containers thawed whipped topping
- 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.