Look how festive this trifle is. Simple recipe for a showstopper. Enjoy the fresh fruit and all the other yummy layers.
This luscious looking trifle is the creation of my sweet, beautiful friend Nicole and her adorable daughter Gianna. Nicole is a fabulous cook and baker who creates delicious meals that my family is lucky enough to enjoy throughout the year. She loves to entertain. So, we are at every one of her parties. Lucky us! This yummy trifle was so easy to assemble and fun to make with my son as she did with Gianna who happens to be my sons BFF since they were in first grade. Try my version which I changed up just a bit. Nicole made her cake from scratch, I decided to use a cake mix. Fast and simple.
Red White and Blueberry Trifle
Yields: 10-12 servings
- 1 box Angel food cake mix, follow directions on package or store bought that’s already been baked
- 1 large 5.1 ounce box or two small boxes 3.5 ounce vanilla , cheesecake or white chocolate instant pudding mix – I used sugar free (Use amount of milk directed on package)
- 1 1/2 cup sliced strawberries
- 1 cup blueberries
- 1 cup raspberries
- 12 ounces whipped topping, either cool whip or TruWhip, defrosted
- Additional whipped topping, optional
- Food coloring for cake mix, optional
- If using a baked cake, follow directions, add desired amount of food coloring, bake and let cool completely. When cooled, break up into chunks.
- Make pudding and put in fridge until ready to assemble.
- Wash berries gently with cool water and lay out on a paper towel to dry as much as possible.
- Now it’s time to start to assemble. Start with cake and start layering pudding, berries, whipped topping. Do this in any design you like. It comes out great tasting and will look pretty too.
- Finish with a layer of pudding or topping then berries on top.
Voila! You made a beautiful trifle. Place in fridge for 1 to 2 hours but, no more than 3 hours.
Enjoy every last spoonful. YUM!
Note: When serving, take a large serving spoon to make sure you get a layer of all the goodness.