This Red, White and Blueberry Trifle is the most wonderful summer dessert! It’s light in taste, simple to make and gorgeous! Get patriotic with this blueberry, strawberry and cheesecake whipped trifle treat!
This sponsored post is brought to you by Custom Concessions USA, a supporter of National Food Day! All opinions are entirely my own.
It’s 4th of July weekend here in the U.S. and that means friends, family, good barbecue, good side dishes and DESSERT!!! Desserts around the holiday season are so festive and fun! I was looking for an easy dessert I could make that would be patriotic, quick to make, and taste great. This Red, White and Blueberry Trifle is SO fast to make and is so yummy! So what is a trifle dessert exactly? Well, it’s a layered dessert made in a trifle bowl that contains angel food cake, fresh fruit and a custard mix. If you’ve never tried a trifle, you’re missing out. Trifles are AMAZING!
Let’s talk about how this recipe can be made traditionally and how you can make a gluten free version. If you’re not gluten free, you can buy a premade angel food cake or make your own. But if you are gluten free, Kinnikinnick makes a really good Gluten Free Angel Food Cake Mix. My trifle recipe calls for a pudding mix and Kraft’s Jello – cheesecake instant pudding is also Gluten Free per the research I’ve done here. So all my Gluten Free followers, you can have this trifle dessert! But – make sure you still read those ingredients on the labels! By the way, if you can’t find cheesecake instant pudding, you can use white chocolate instant pudding.
Food lovers are all about their national food holidays and as a food blogger, I’m so honored to write this post and share this Red, White and Blueberry Trifle on behalf of 4th of July for Custom Concessions USA! This trifle is so refreshing and will taste so good on a hot July 4th day, or any hot day for that matter!
You’re going to start out by cutting your angel food cake into cubes. After you cut up your angel food cake, you’ll be ready to mix your pudding and whip cream to make the creamy cheesecake flavored filling! My filling is not quite a custard, but it’s just as good. Just look at that creamy filling layered in this trifle bowl!
Next, you’re going to slice your strawberries and start layering the angel food cake, the creamy filling, the blueberries and then the strawberries until your trifle dish is full all the way to the top of the trifle bowl! From there, you’ll cover your trifle with saran wrap and place in the refrigerator for about an hour until it’s chilled. Then you are ready to dig in and eat!
I love serving this trifle dessert recipe in cute little parfait glasses. My kids love this dessert but when the presentation is attractive and appetizing, they get so much more excited! And I can’t blame them! These little trifle parfait glasses filled with my Red, White and Blueberry trifle look so delish! Throw in a little cocktail spoon and you are all set!
This trifle recipe is guaranteed to keep your 4th of July cool! I so appreciate a light and fluffy dessert during the hot summer months and this one is beyond amazing! It’s a family favorite and a real crowd pleaser! If you’re looking for some additional like desserts, you have to check out my Pineapple Pistachio Marshmallow Dessert and my Apple Snickers Salad!
Happy 4th of July guys and stay safe!
This Red, White and Blue Trifle is the most wonderful summer desserts! It's light in taste, simple to make and gorgeous! Get patriotic with this blueberries, strawberries and cheesecake whipped trifle treat!
- 10 ounces angel food cake, cut into 1-inch cubes
- 3 pints strawberries, sliced
- 2 pints blueberries
- 6 Tablespoons sweetened condensed milk, (I use eagle brand)
- 1 1/2 cups cold water
- 3 1 ounce boxes of cheesecake instant pudding mix (OR - use a 3.4 ounce box of instant pudding mix)
- 12 ounces frozen whipped topping, thawed
Whisk the condensed milk and water in a bowl. Then, whisk in the pudding mix for about 2 minutes. Let it stand for about 2 minutes or until soft-set; then fold in the whipped topping.
Cut your angel food cake into cubes. Arrange half the cake in the bottom of a 14-cup trifle bowl.
Take the blueberries and layer them on top of the angel food cake.
Spread half of the cream filling mixture over the blueberries and gently spread.
Next, top with a layer of strawberries.
Layer the remaining angel food cake cubes on top of the strawberries, then add more blueberries. Top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern.
Cover and refrigerate at least 1 hour.
Pin this Red, White and Blueberry Trifle to your favorite DESSERT or Holiday board on Pinterest!
NOTE: You will find affiliate links on this page.
- Recipe source: inspired by Skinny Taste