Red, White, and Blue Trifle
A festive dessert featuring layers of angel food cake, vanilla pudding, whipped cream, and fresh berries.
Servings: 8 servings
Calories: 250kcal
Equipment
- Trifle Bowl
- Mixing Bowl
Ingredients
Ingredients
- 1 large Angel food cake Cut into 1-inch cubes
- 2 cups Fresh strawberries Hulled and sliced
- 1 cup Fresh blueberries
- 1 cup Fresh raspberries
- 2 cups Vanilla pudding Homemade or instant mix
- 2 cups Whipped cream Store-bought or freshly whipped
- Food coloring Optional, for enhancing color
- Fresh mint leaves For garnish
Instructions
- Cube the angel food cake into bite-size pieces. Wash and dry all berries, then slice strawberries. Prepare the vanilla pudding according to package or recipe instructions. Whip the cream if making homemade.
- In a large clear trifle bowl or glass dish, start with a layer of cake cubes. Next, spoon on a layer of vanilla pudding, spreading it evenly.
- Scatter half the strawberries, blueberries, and raspberries over the pudding. Try to spread them evenly for colorful contrast.
- Top with a generous layer of whipped cream, smoothing it over the berries.
- Continue with another layer each of cake, pudding, the remaining berries, and whipped cream.
- Optionally add a few drops of food coloring to the whipped cream. Decorate the top with arranged berries and fresh mint leaves.
- Cover the trifle and refrigerate for at least 1 hour before serving to allow the flavors to blend.
- Spoon generous servings into bowls or cups and enjoy!
Notes
Best served fresh but can be stored in the refrigerator for up to two days. Cover tightly to prevent drying out.
Nutrition
Calories: 250kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 200mg | Fiber: 2g | Sugar: 20g | Vitamin A: 200IU | Vitamin C: 15mg | Calcium: 50mg | Iron: 1mg