Description
This Patriotic Trifle Dessert layers soft cake, creamy cheesecake pudding, whipped cream, strawberries, and blueberries for an easy no bake 4th of July dessert.
Ingredients
2 cups heavy cream
1/2 cup white sugar
2 cups milk
2 packages instant cheesecake pudding mix or vanilla pudding mix, 3.4 ounces each
2 teaspoons lemon juice
1/2 cup sour cream
2 prepared pound cakes, 9 ounces each, or 1 angel food cake, 9 ounces
1 carton strawberries, sliced, 16 ounces
1 cup fresh blueberries
Extra strawberries and blueberries for garnish
Instructions
1. Whip the heavy cream with sugar until firm peaks form, then set aside.
2. In another bowl, whisk pudding mix with milk for about 2 minutes until thickened.
3. Stir in sour cream and lemon juice.
4. Gently fold in 1 cup of the whipped cream mixture.
5. Cut the pound cake or angel food cake into 1 inch cubes.
6. In a large trifle bowl or glass bowl, layer one quarter of the cake cubes.
7. Add one quarter of the pudding mixture.
8. Add one quarter of the sliced strawberries.
9. Repeat the layers until the bowl is nearly full.
10. Top with the remaining whipped cream.
11. Garnish with extra strawberries and blueberries.
12. Refrigerate for at least 4 hours before serving.
Notes
Angel food cake can be used instead of pound cake for a lighter dessert.
Vanilla pudding works as a substitute for cheesecake pudding.
Extra blueberries can be added between layers for more berry flavor.
Use firm whipped cream so the layers stay stable after chilling.
A 4 quart trifle bowl or any large glass bowl works well.
Pound cake creates a richer, denser texture, while angel food cake makes it lighter and fluffier.
This dessert tastes best when made ahead so the flavors can blend together.
No nutrition facts provided.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: 4th of July
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving