Red White and Blueberry Trifle
Look how festive this red white and blueberry trifle is. A simple recipe for a showstopper of a dessert. Enjoy the fresh fruit with all the other yummy layers.
The original recipe came from a friend Nicole many years ago when our kids were in kindergarten.
Nicole is a fabulous cook and baker who creates delicious meals that my family was lucky enough to enjoy throughout the year.
She loves to entertain. So, we were at many of her parties when the kids were little.
This yummy trifle was so easy to assemble and fun to make with my son as she did with her daughter many years ago. These “littles” are now eighteen and have graduated high school.
Try my version which I changed up just a bit. Nicole made her cake from scratch and she used blue food color for the cake part. It looked so pretty. I decided to use a store bought Angel food cake and/or vanilla cookies to layer my truffle. Both were and are delicious tasting.
Make it with a chocolate cake!
Red White and Blueberry Trifle
Yields: 10-12 servings
Ingredients:
- 1 store bought or a box of Angel food cake mix, follow directions on package.
- 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
Directions:
- For any store bought Angel food cake or any vanilla cake, break up into pieces. If using a cake mix, follow directions, add desired amount of food coloring if using, 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.
6. You made a beautiful trifle. Place in fridge for 1 to 2 hours but, no more than 3 hours.
Note: When serving, take a large serving spoon to make sure you get a layer of all the goodness.
This is a picture of Nicole’s original trifle
Red White and Blueberry Trifle
This is a fun and easy recipe to make for any occasion. Great for the patriotic holidays since it's red white and blue. Easy enough for a weeknight dessert too. Enjoy!
Ingredients
- 1 store bought or a box of Angel food cake mix, follow directions on package. Or you can use vanilla cookies.
- 5 ounce or two 3. 5 ounce boxes vanilla , cheesecake or white chocolate instant pudding mix – I used sugar free (Use amount of milk directed on package)
- 1 1/2 cups sliced strawberries
- 1 cup blueberries
- 1 cup raspberries
- 12 ounces whipped topping, either Cool Whip or TruWhip, defrosted
- Additional whipped topping, optional
- Blue food coloring for cake mix, optional
Instructions
-
1. For any store bought Angel food cake or any vanilla cake, break up into pieces. If using a cake mix, follow directions, add desired amount of food coloring if using, bake and let cool completely. When cooled, break up into chunks.
2. Make pudding and put in fridge until ready to assemble.
3. Wash berries gently with cool water and lay out on a paper towel to dry as much as possible.
4. 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 whipped topping then berries on top.
5. You made a beautiful trifle. Place in fridge for 1 to 2 hours but, no more than 3 hours.
Note: When serving, take a large serving spoon to make sure you get a layer of all the goodness.
Here are a few more recipes made with berries..
Copycat Starbucks Strawberry Refresher
Fresh Berries with Cashew Cream
Lemon Lush Cake with Floating Blueberries
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