Patriotic Berry Trifle
Fresh strawberries and blueberries are layered together with custard and cake for a dessert like no other!
Servings: 30
Calories: 213kcal
Equipment
- trifle bowl
- mixing bowls and whisk
Ingredients
- 4 boxes (3.4 oz instant vanilla pudding mix)
- 8 cups whole milk
- 32 oz. sour cream
- 2 containers whipped topping (8 ounces)
- 2 vanilla pound cakes (cubed)
- 4 pints fresh strawberries
- 4 pints fresh blueberries
Instructions
- In a large bowl, mix the vanilla pudding with milk by using a large whisk.
- Fold in sour cream and whipped topping. Whisk until smooth and set aside.
- Cube the pound cakes into bite size pieces.
- Slice strawberries lengthwise.
- Begin adding layers to the trifle bowl starting with pudding first, then cake, followed by blueberries and strawberries.
- Repeat layers 4 times.
- At the berry layer, press sliced strawberries against the glass to make the design as shown in the photos.
- Once at the top, arrange strawberries in the shape of a star and fill in gaps with blueberries.
- Refrigerate before and after serving.
Notes
- Always start with pudding mixture first, then add cake followed by berries. For a large trifle bowl, you should have enough for 4 layers.
- Refrigerate trifle until ready to serve. It's best if refrigerated at least 2 hours before serving.
- Trifle can be made a day in advance if desired and stored in the refrigerator. Leftovers should be stored in the refrigerator as well.
- View the Google Web Story for this recipe!
Nutrition
Calories: 213kcal | Carbohydrates: 30g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Sodium: 162mg | Potassium: 294mg | Fiber: 3g | Sugar: 21g | Vitamin C: 43mg | Calcium: 135mg | Iron: 1mg