4th of July Trifle

4.75 from 4 votes

4th of July Trifle is loaded with layers of cake, pudding, and fresh fruit. A healthy and festive way to celebrate Independence Day, Memorial Day, and Labor Day.

Prep Time20

Chill Time1

Total Time1 20

Course: Dessert

Cuisine: American

Servings: (1-cup servings)

Calories: 185kcal

Author: Jennifer Fishkind

Ingredients

6.8 ounces (two 3.4ounce) instant white chocolate pudding (Jello brand recommended)
4 cups cold whole milk
14 ounces store-bought angel food cake cut into 1-inch cubes
16 ounces (two 8-ounce) containers thawed whipped topping
32 ounces container fresh strawberries washed, stems removed, sliced and pat dry
18 ounces container fresh blueberries washed and dried

Instructions

Prepare the instant white chocolate pudding following package directions with cold milk. Chill until set.
6.8 ounces (two 3.4ounce) instant white chocolate pudding, 4 cups cold whole milk
In a trifle bowl (approximately 3.25 quarts or 104 ounces), create a single layer of 1-inch cake cubes at the bottom.
14 ounces store-bought angel food cake
Spoon half of the white chocolate pudding over the cake cubes.
Layer sliced strawberries along the edges of the bowl for decoration, then add a single layer of sliced strawberries over the pudding.
32 ounces container fresh strawberries
Next add a layer of blueberries over the strawberries. (Ensure berries are thoroughly patted dry before layering to reduce excess moisture)
18 ounces container fresh blueberries
Spread 1 of the containers of thawed whipped topping over the berries.
16 ounces (two 8-ounce) containers thawed whipped topping
Repeat layers: cake cubes, remaining pudding, strawberries and blueberries, ensuring an appealing arrangement.
Finish with the remaining container of thawed whipped topping on top.
Decorate the top with remaining sliced strawberries and blueberries.
Refrigerate the trifle for at least 1 hour before serving. Keep refrigerated until ready to serve.

Notes

Storage:

To Store: This trifle can be refrigerated and lightly covered with plastic wrap for up to 3 days. Be mindful that the longer the trifle sets, the softer the angel food cake will become due to the moisture from the fruit and pudding in the layers.
To Freeze: This is not a dessert suited for freezing. It is best to make and serve the same day.
To Make Ahead: You can make this ahead of time and chill in the refrigerator until ready to serve.

Tips:

When cutting your angel food cake, I suggest using a sharp serrated bread knife as it cuts through the delicate texture of the angel food cake with ease and without tearing up the cake too much when cutting. Be sure the cake cubes are uniform in size and tightly fitted to form a sturdy base for your trifle.
You can find a premade angel food cake in the bakery section of your local grocery stores (typically between 13oz. - 15 ounces). Alternatively, you can bake a cake from a boxed cake mix or from scratch if you have a recipe you love. You will need to allow extra time to make the cake and let it cool.
For convenience, I used all store-bought ingredients from a package or a can. Feel free to make your own homemade layered parts if you prefer.
When adding each layer to your trifle bowl, be careful around the outer edges to keep the cake, fruit, pudding, and whipped cream layers nice and neat. This will ensure that you have a beautiful layered presentation when you are looking at the outside of the bowl.
Make sure your berries are washed and patted dry before layering to reduce excess moisture. There's no need to toss them with extra sugar because their natural sweetness is sufficient!
My trifle bowl was 3.25 quarts or 104 ounces. You may end up with extra cake cubes, depending on the size of your trifle bowl.

Nutrition