Name: Red, White and Blue Trifle (Easy No-bake Dessert)
Prep time: 30 min
Total time: 30 min
Cuisine: American
Ingredients: 2 store-bought pound cakes (about 10.75 oz each), cut into bite-size cubes; 1 large box (5.1 oz) instant vanilla pudding, plus milk per package directions; 2 containers (1 lb each) fresh strawberries, hulled and halved or quartered; 2 tablespoons granulated sugar (to macerate the strawberries); 2 containers (6 oz each) fresh blueberries, rinsed; 1 pint (2 cups) heavy whipping cream (or one 8 oz tub Cool Whip); 2 tablespoons confectioners' (powdered) sugar; 1 teaspoon vanilla extract; Fresh mint, for garnish

Description

A no-bake red, white and blue trifle layered with pound cake, vanilla pudding, macerated strawberries, fresh blueberries, and whipped cream. The easy patriotic dessert for any 4th of July cookout.

Ingredients

Scale

2 store-bought pound cakes (about 10.75 oz each), cut into bite-size cubes
1 large box (5.1 oz) instant vanilla pudding, plus milk per package directions
2 containers (1 lb each) fresh strawberries, hulled and halved or quartered
2 tablespoons granulated sugar (to macerate the strawberries)
2 containers (6 oz each) fresh blueberries, rinsed
1 pint (2 cups) heavy whipping cream (or one 8 oz tub Cool Whip)
2 tablespoons confectioners' (powdered) sugar
1 teaspoon vanilla extract
Fresh mint, for garnish

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Instructions

Prepare the instant vanilla pudding according to the package directions. Refrigerate until set, about 15 minutes.
Hull the strawberries and cut into halves or quarters depending on size.
Add the strawberries and 2 tablespoons granulated sugar to a bowl. Toss to coat. Set aside to macerate.
Rinse the blueberries and pat dry. Set aside.
Cut the pound cakes into bite-size cubes.
Add the heavy cream, 2 tablespoons confectioners' sugar, and 1 teaspoon vanilla to a chilled bowl. Beat with a mixer to stiff peaks.
Fold about 1 cup of the whipped cream into the chilled pudding. Reserve the rest for the layers.
Add a layer of pound cake cubes to the bottom of a trifle bowl.
Add a layer of strawberries and blueberries over the cake.
Spoon a layer of the pudding over the berries.
Spread a layer of whipped cream over the pudding.
Repeat the layers once more: pound cake, berries, pudding, then whipped cream on top.
Decorate the top with berries and fresh mint. Serve, or refrigerate until ready to serve.

Notes

Best assembled within 8 hours of serving. Keeps covered in the refrigerator up to 2 days. Do not freeze. Swap the homemade whipped cream for an 8 oz tub of Cool Whip if you prefer.

Prep Time: 30
Category: Dessert
Method: No Cook, No-Bake, No-Cook
Cuisine: American, Italian