Thursday, June 28, 2012

Red, White and Blueberry Trifle

With the 4th of July only 6 days away, I thought I'd share one of my favorite 4th of July treats with you. I shared here on my blog 2 years ago, but I thought it'd be good to share it again since many of you probably haven't read about it yet, and because it's just an amazing dessert :)  

What is a trifle, you ask? It's basically a fancy word for a layered dessert full of yummy things like cheesecake pudding, cake and chocolate. Ever since I started bringing this dessert to my friends' parties, they never let me leave without giving them the recipe. Keep reading to learn how to make one too!


I don't know about you, but my favorite thing about the 4th of July (aside from the fireworks) is the food. The 4th is a great excuse to dust off the grill, cut up a giant watermelon, and enjoy time with friends and family between bites of traditional BBQ food.

A few years back, a friend of mine brought a delicious trifle to a BBQ that was unforgettable. I had never had trifle before, but after one bite I was hooked. She gave me the recipe (which is surprisingly simple!) and I've probably made this for friends and family more times than any other dessert since then.

Traditionally, a trifle consists of layers sponge cake with brandy or rum and custard and whipped cream, but there are tons of different variations to this dessert. This particular version has no alcohol in it. The fresh strawberries and blueberries, along with the whipped cream, make this dessert surprisingly refreshing.

  • 1 box yellow cake mix
  • 2 small packages of Jello brand instant cheesecake pudding
  • 1 large container of fresh strawberries
  • 1 small container of fresh blueberries
  • 1 cup of Cool Whip whipped cream, softened
  • 1 package of white chocolate chips
*Note: If you're making this for a party, make it a few hours ahead rather than overnight. The juices from the strawberries tend to soak the cake somewhat, so this dessert is best served right away.

Prepare cake mix according to package and let cool. (You will only need 1 of the prepared cakes, so only make 1/2 of the box if you want, or you can do what my husband and I do and make both so you can frost and eat the other cake later :) While your cake is cooling, prepare both boxes of pudding according to the directions on the box. Set aside 2/3 cup of pudding to be used for the topping later.

Rinse blueberries and strawberries, then cut up strawberries into slices and coat with sugar if desired.

Cut up cake into bite-sized pieces and layer 1/2 of the pieces in the bottom of a trifle dish or other large glass dish. Layer all of the pudding on top (except your reserve), followed by 1/2 bag of white chocolate chips, 1/2 of the blueberries, 1/2 of the strawberries, and lastly the remaining cake cubes.

Combine the reserved cheesecake pudding with the 1 cup Cool Whip and mix well. Pour mixture over top. Use the remaining fruit and white chocolate chips to decorate the top of the trifle (or just toss them on top, no one will mind, they'll be too busy eating :)


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  1. Trifle is my favorite dessert, and I make it a lot in the summer. I made one similar to yours the other day, even with the same flavor pudding, except I included real whipped cream rather than Cool Whip. Delicious! I prefer it to sit overnight so it's mushier.

  2. This looks so YUMMY and festive ... would you stop by and share it at my patriotic link party?!

  3. Your trifle is beautiful. My husband is diabetic so I use a different trifle recipe that I modified a bit. Posted on my site for Memorial Day.

  4. this looks so delish! I hope you'll stop by and add this and any other posts you're proud of to my Wednesday What We Wore, Read, and Made Link party



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