This Red, White, and Blueberry Trifle is a delightful way to showcase fresh summer berries. With layers of angel food cake, creamy white chocolate pudding, and an airy whipped topping, it’s an impressive dessert that comes together surprisingly fast.

• Cuisine: American
• Prep Time: 20 minutes
• Cook Time: None
• Total Time: 1 hour 20 minutes (includes chilling)
• Servings: 12

Why You’ll Love This Recipe

• Visually stunning with its vibrant layers of berries.
• Easy to prepare ahead, making it perfect for gatherings.
• No baking required; ideal for hot days.
• Customizable with different pudding flavors or berry combinations.

Ingredients

• 10 oz angel food cake (cut into 1-inch cubes*): Provides a light, airy base. Use store-bought for convenience.
• 2 pints strawberries (sliced): Adds a juicy, sweet contrast. Fresh is best for flavor.
• 2 pints blueberries: Complements the strawberries for a burst of color and taste.
• 6 tbsp fat-free sweetened condensed milk (I used Borden Eagle): Adds creaminess and sweetness. Substitute with regular condensed milk if preferred.
• 1 1/2 cups cold water: Helps to dissolve the pudding mix.
• 1 1-ounce package white chocolate or cheesecake instant pudding mix (fat-free, sugar-free): Provides a creamy layer. Vanilla pudding can be substituted if needed.
• 12 ounces frozen whipped topping (thawed, I like TruWhip): Lends lightness to the cream. Whipped cream can be used instead.

How to Make It

Step 1: Mix the Base

In a bowl, whisk together the condensed milk and cold water until smooth. This combination gives the pudding its creaminess. Add the pudding mix and whisk for 2 minutes until thickened. It should hold soft peaks when ready. Set aside for 2 minutes to slightly set, then gently fold in the thawed whipped topping until no streaks remain.

Step 2: Layer the Trifle

Begin by arranging half of the angel food cake cubes in the bottom of a 14-cup trifle dish. This forms the sturdy foundation. Spread evenly with a layer of blueberries for fresh contrast. Spoon half the pudding mixture over the berries, spreading gently for even coverage.

Step 3: Continue the Layers

Top the pudding with a layer of sliced strawberries to add vibrant sweetness. Repeat the layers with the remaining cake cubes, blueberries, and the rest of the pudding mixture. Finish with a topping of the remaining strawberries and blueberries, arranging them in an eye-catching pattern.

Step 4: Chill the Dessert

Cover the trifle and refrigerate for at least 1 hour before serving. This allows the layers to meld and the flavors to enhance, ensuring each bite is harmoniously delicious.

Recipe FAQs

Can I use a different type of cake?

Absolutely. While angel food cake offers a light texture, pound cake or sponge cake can also work well for a denser trifle with a richer flavor.

How long can I store the trifle?

The trifle is best enjoyed fresh, but it can be stored in the refrigerator for up to 2 days. The berries may release juices over time, so it’s best to consume it sooner rather than later for the best texture.

Can I use fresh whipped cream instead of a topping?

Yes, fresh whipped cream can be used for a richer flavor. Whip heavy cream with a little sugar until soft peaks form, then fold it into the pudding mixture as you would the whipped topping.