No-Bake Patriotic Trifle Dessert
Recipes Cakes Desserts Kid-friendly Quick and Easy Seasonal cooking
Description
Celebrate those patriotic holidays with layers of angel food cake, fresh strawberries and blueberries, white chocolate pudding and Cool Whip. It can be prepared quickly with an already baked store-bought cake.
Ingredients
6.8 oz. (two 3.4 oz. boxes) Jell-o instant white chocolate pudding mix
4 c. cold whole milk
14 oz. store-bought angel food cake, cut into 1" cubes
16 oz. (two 8 oz.) tubs Cool Whip, thawed
32 oz. fresh strawberries, washed, stems removed, sliced and patted dry
18 oz. fresh blueberries, washed and patted dry
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
Prepare the instant pudding following the box directions with cold milk; refrigerate until set.
In a clear trifle bowl (about 3.25 quarts), place a single layer of cake cubes at the bottom.
Spoon half of the prepared pudding over the cake cubes.
Layer sliced strawberries along the outer edges of the bowl for decoration; add a single layer of sliced strawberries over the pudding.
Add a layer of thouroughly dry blueberries over the strawberries.
Spread 1 of the tubs of thawed Cool Whip over the berries.
Repeat the layers in a nice arrangement: cake cubes, remaining pudding, strawberries and blueberries. Finish with the remaining tub of thawed Cool Whip on top.
Decorate in a nice pattern with remaining sliced strawberries and blueberries.
Refrigerate for at least 1 hour before serving.
12 servings.