Description

Ever wondered how to create a dessert that’s as festive as a Fourth of July fireworks show? Look no further than the 4th of July Trifle! This no-bake treat layers fluffy angel food cake, creamy white chocolate pudding, juicy strawberries, and sweet blueberries, all topped with whipped cream for a red, white, and blue masterpiece.

Ingredients

The 4th of July Trifle shines with a few key ingredients that create a perfect balance of textures and flavors. Here’s what you’ll need and why each matters:

Instant White Chocolate Pudding (6.8 ounces, two 3.4-ounce containers, Jello brand recommended):
- Adds a creamy, sweet layer that complements the berries and cake. White chocolate flavor keeps the patriotic color scheme.
- Substitution: Vanilla pudding or cheesecake pudding for a similar creamy texture.
Cold Whole Milk (4 cups):
- Used to prepare the pudding, ensuring a rich, smooth consistency.
- Substitution: 2% milk for a lighter option or non-dairy milk (like almond or oat) for a dairy-free version, but check pudding compatibility.
Store-Bought Angel Food Cake (14 ounces, cut into 1-inch cubes):
- Provides a light, fluffy base that soaks up the pudding and berry juices.
- Substitution: Pound cake or sponge cake for a denser texture, or homemade angel food cake if you’re feeling fancy.
Thawed Whipped Topping (16 ounces, two 8-ounce containers):
- Adds a light, creamy finish that ties the layers together and enhances the white in the patriotic theme.
- Substitution: Homemade whipped cream (whip 1½ cups heavy cream with 2 tablespoons sugar) or dairy-free whipped topping.
Fresh Strawberries (32 ounces, washed, stems removed, sliced, and patted dry):
- Bring sweet, juicy flavor and vibrant red color for the patriotic look.
- Substitution: Frozen strawberries (thawed and well-drained) or raspberries for a similar red hue.
Fresh Blueberries (18 ounces, washed and dried):
- Add a sweet-tart burst and bold blue color to complete the patriotic palette.
- Substitution: Blackberries or frozen blueberries (thawed and drained) for a similar effect.

Tip: Pat the berries dry thoroughly to prevent excess moisture from making the trifle soggy.

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Instructions

Step 1: Prepare the Pudding

In a medium bowl, prepare the instant white chocolate pudding according to package directions, using 4 cups cold whole milk.
Whisk until smooth, then chill in the refrigerator until set (about 5–10 minutes).
- Tip: Stir gently to avoid air bubbles, which can affect the trifle’s smooth layers.

Step 2: Start Layering

In a 3.25-quart (104-ounce) trifle bowl, create a single layer of 1-inch angel food cake cubes across the bottom (use about half the cake).
Spoon half of the set white chocolate pudding over the cake cubes, spreading evenly with a spatula.
- Tip: Break the cake into even cubes for a uniform look and better pudding absorption.

Step 3: Add the Berries

Arrange sliced strawberries along the edges of the trifle bowl, pressing them against the glass for a decorative effect.
Add a single layer of sliced strawberries over the pudding.
Layer blueberries over the strawberries, ensuring they’re evenly distributed.
- Tip: Pat berries dry before layering to keep the trifle from getting watery. Reserve some berries for the top decoration.

Step 4: Add Whipped Topping

Spread one 8-ounce container of thawed whipped topping over the berry layer, smoothing it with a spatula for a clean look.
- Tip: If using homemade whipped cream, whip it to soft peaks for easy spreading.

Step 5: Repeat the Layers

Add another layer of angel food cake cubes (use the remaining cake).
Spoon the remaining white chocolate pudding over the cake, spreading evenly.
Add another layer of sliced strawberries along the edges and across the pudding, followed by a layer of blueberries.
- Tip: Arrange berries carefully to maintain the patriotic color pattern visible through the bowl.

Step 6: Finish and Decorate

Spread the second 8-ounce container of whipped topping over the top berry layer, smoothing for a polished finish.
Decorate the top with the remaining sliced strawberries and blueberries, creating a festive pattern (like a flag or starburst).
Refrigerate the trifle for at least 1 hour to let the flavors meld and the layers set.
- Tip: Cover loosely with plastic wrap in the fridge to prevent drying out.