Red, White, & Blue Trifle: Your Easy Summer Showstopper

A festive Red, White, & Blue Trifle bursting with fresh berries and creamy pudding, perfect for summer celebrations.

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Prep Time 30

Chill Time 3

Total Time 3 30

Servings: 8 servings

Course: Desserts

Cuisine: American

Calories: 240

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pudding

1 box Vanilla Instant Pudding or white chocolate pudding for variation
2 cups Half & Half Milk or whole/2% milk for lighter option

For the Cake Layer

1 loaf Pound Cake, Angel Food Cake, or Vanilla Cake Pound cake recommended for best taste

For the Berries

1 cup Raspberries fresh and dry for best results
1 cup Blueberries fresh and clean for best results

Equipment

Trifle dish

Method

Step-by-Step Instructions for Red, White, & Blue Trifle

Begin by taking your chosen cake—whether it’s pound cake, angel food cake, or vanilla cake. Slice the cooled cake into bite-sized chunks.
Thoroughly wash and dry your raspberries and blueberries. Set aside a few for topping later.
In a mixing bowl, whisk together the vanilla instant pudding and half & half milk. Let it sit for about 5 minutes to thicken.
In a clear trifle dish, start layering with a thin layer of pudding, followed by raspberries, cake chunks, more pudding, and blueberries.
Continue layering until ingredients are used up, finishing with pudding to ensure a beautiful finish.
Top with reserved berries and cover with plastic wrap. Chill in the refrigerator.
Allow the trifle to chill for at least 2-4 hours before serving.

Nutrition

Serving: 1servingCalories: 240kcalCarbohydrates: 30gProtein: 4gFat: 11gSaturated Fat: 6gCholesterol: 50mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Notes

Ensure berries are completely dry before layering. Using a clear trifle dish elevates presentation. Leftovers can be stored in an airtight container in the fridge for up to 3 days.

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