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Red White & Blue Berry Trifle is a jaw-dropping beauty to serve for July Fourth, flag day or any flag-flying holiday! The patriotic layers of whipped cream, pudding, angel food cake and berries provide a conversation-piece dessert that guests will enjoy admiring as much as eating! This recipe lists the ingredients needed and basic directions, but the amounts needed will depend upon your presentation bowl size. For that reason there may be leftovers of cake, pudding, fruit, etc. to store and use for other purposes. I used a 3 1/2-quart glass bowl and filled it to and a little over the top and I had leftovers of most layers.
Ingredientes
- 2 packages vanilla pudding mix, 4 servings size each (I prefer cook-and-serve to instant; you may use regular or sugar-free, and any flavor of vanilla: regular, French vanilla or white chocolate)
- 4 cups milk to make pudding
- 1 16-ounce angel food cake (I prefer to bake a box-mix for freshness and taste)
- 32 ounces fresh strawberries, washed, patted dry and sliced in half lengthwise
- 18 to 24 ounces fresh blueberries, washed and patted dry
- 1 pint whipping cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract, or to taste
- Small American flag (4" x 6" flag on a 10" pole)
Direcciones
- Cook pudding according to package directions using milk and set aside to cool to room temperature.
- Tear or cut angel food cake into 2-inch pieces; set aside.
- Whip the whipping cream, adding sugar slowly then vanilla, beating until whipped topping consistency, but do not overbeat.
- In large glass bowl line bottom with an even layer of cake pieces, followed by a layer of strawberries. Spread about half the cooled pudding on top of strawberries.
- Sprinkle a layer of blueberries on top of pudding, followed by a layer of whipping cream. Next a layer of strawberries, then cake, the rest of the pudding, blueberries, and remaining whipped cream on top.
- Decorate the top with remaining berries and an American flag!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 24 servings | |
| Calories 190 | |
| Calories from Fat 47 | 25% |
| Total Fat 5.33g | 7% |
| Saturated Fat 3.12g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 279mg | 12% |
| Potassium 177mg | 5% |
| Total Carbs 33.07g | 9% |
| Dietary Fiber 1.3g | 4% |
| Sugars 23.31g | 16% |
| Protein 3.61g | 6% |
