Patriotic Berry Trifle

Today the Festive Foodies are sharing some red, white, and blue recipes with you! Are you interested in blogging with the Festive Foodies group? Visit our Facebook page and request to join!

This is such a fun, EASY, and delicious summery berry trifle! Just a few store bought ingredients and you're ready to go. It's so pretty to look at, and light and tasty to eat. The perfect treat to bring and share at your July 4th get togethers this year!

You can change this recipe up lots of ways - use fresh made whipped cream, any mix of berries you like, and swap out the vanilla pudding for cheesecake flavor if you'd like. You can use pound cake in place of angel food cake if you prefer - but I like the light texture of the angel food cake for this one!

Join us for some delicious red, white, and blue inspiration! 

• All American Bacon-Wrapped Hot Dog with Patriotic Slaw by Our Good Life
• Celebration Nachos by Palatable Pastime
• Patriotic Berry Trifle by Making Miracles
• Patriotic Charcuterie by Hostess at Heart
• Patriotic Potato Pizza by Magical Ingredients
• Patriotic Rice Krispie Treats by Family Around the Table
• Red, White, and Blueberry Shortcakes by Hezzi-D's Books and Cooks
• Red, White, and Blue Bundt Cake by House of Nash Eats
• Red, White, and Blue Marbled Layer Cake by Lemon Blossoms
• Red, White, and Blue Celebration Cookies by The Freshman Cook
• Red, White & Blue Cheesecake Salad by Cheese Curd in Paradise
• Red White and Blue Strawberry Bites by A Day in the Life on the Farm
• Red, White & Blue Summer Salad by Jolene’s Recipe Journal
• Summer Berry Filled Cupcakes by Cookaholic Wife

Patriotic Berry Trifle

Ingredients

1 pkg. (1 oz.) Jell-O Vanilla Flavor Instant Pudding

2 cups cold milk

1 tub (8-oz.) Cool Whip (frozen whipped topping), thawed

1 pkg. (13 oz.) angel food cake, cut into 1/2-inch cubes 

2 cups fresh strawberries, sliced

1 cup blueberries

1/2 cup raspberries

Directions

1. Prepare the instant pudding first, whipping the pudding with the cold milk until soft set, refrigerate until firmed up.
2. When the pudding is set, sprinkle half of the diced angel food cake in the bottom of a trifle bowl. Set aside a few of the blueberries, strawberries, and raspberries to decorate the top of the cake. Add half of the remaining berries evenly over the cake pieces, then spoon the set pudding all over the top of the berries.
3. Add the last layer of cake and any remaining berries (except those reserved for decoration). Top the berries with the cool whip, spreading gently to create a smooth and even surface.
4. Use the reserved berries to decorate the top of your trifle however you'd like! 
5. Serve immediately, or refrigerate until ready to serve (don't make too far in advance, as the cake will start to break down the longer it sits).

Recipe adapted from My Food and Family