Patriotic Berry Trifle
Delectable layers of fresh berries, velvety smooth pudding, sweet pie filling, and soft angel food cake come together to make the perfect patriotic summer dessert!
Servings 20 servings
Calories 84kcal
Ingredients
- 2 - 3.4 oz boxes instant vanilla pudding
- 2 cups milk
- 1 prepared angel food cake cut into cubes
- 1 can strawberry pie filling
- 8 ounces whipped topping divided
- 1 pint fresh blueberries
- 1 can blueberry pie filling
- 1 quart fresh strawberries diced
- Additional whipped topping blueberries and sliced strawberries, for garnish
Instructions
- Prepare pudding layer by beating vanilla pudding mix with milk until it thickens in a large mixing bowl.
- Add whipped topping and beat again until mixture is uniform. Set aside.
- Spread strawberry pie filling evenly in the bottom of the trifle bowl.
- Add half of cubed angel food cake on top of strawberry pie filling.
- Next, sprinkle blueberries evenly.
- Cover blueberry layer with half of the prepared pudding mixture.
- Cover with blueberry pie filling.
- Next, add remaining cubed angel food cake.
- Sprinkle diced strawberries evenly on top.
- Cover with remaining pudding mixture.
- Garnish with additional whipped topping, blueberries, and sliced strawberries.
Notes
- I recommend using fresh fruit rather than frozen fruit for this recipe. Frozen berries can become mushy.
- Pound cake is another great option if you can’t find or you’re not a fan of angel food cake.
- Because this recipe has fresh fruit, I recommend eating your leftovers within a couple of days.
Nutrition
Calories: 84kcal | Carbohydrates: 14g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 3mg | Sodium: 104mg | Potassium: 71mg | Fiber: 0.03g | Sugar: 9g | Vitamin A: 48IU | Calcium: 52mg | Iron: 0.1mg