This Red White and Blue Trifle is perfect for a 4th of July celebration or any summer
gathering… delicious and easy to prepare… and best of all it looks so pretty
your guests will think you spent hours making it… only you will know just how
easy it is to make.
You can repeat your layers if you have a larger bowl or want a looser trifle... just adjust your quantities accordingly.
Now for that pudding mixture… it’s a mixture of vanilla
pudding and whipped cream… I do make my whipped cream (actually it is called
Chantilly Cream, which is heavy cream, vanilla extract and sugar)… you can use
Cool Whip if you want to eliminate this step.
For the actual pudding.. you can use instant or cooked
pudding… from a box or from scratch.. I used instant. The flavor can be vanilla, French vanilla or
even white chocolate… all will work and all will taste great. Regular or sugar free is fine.. you can use
fat free milk, 1%, 2% or whole, whichever you like.
I used purchased pound cake.
Again, you can use homemade if you prefer… but honestly.. I don’t think
it’s necessary since it is mixed into the trifle with all the other
I used Sara Lee.. the Family size frozen pound cake. If you use the regular size you will need to
buy 2 of them.
Be sure to trim the “brown crust” around the pound cake… I
did it very close to the yellow cake… you don’t lose a lot and it looks much
better without the brown showing through.
- 1 Family Size Sara Lee pound cake
- 1 quart strawberries, cleaned and sliced *reserving one
- 2 pints blueberries
- 1 cup heavy cream
- 2 tablespoons sugar
- ½ teaspoon vanilla extract