Red, White & Blue Berry Trifle As seen on brown eyed baker Bookmark recipe Print recipe Download recipe Share Total Time 30 mins Prep Time 30 mins Rating 4.35 out of 5 stars (128) Ingredients 8-10 servings 1 angel food cake, cut into cubes3.4-ounce box instant vanilla pudding mix2 cups cold milk8 ounces cream cheese, at room temperature1 cup powdered sugar8 ounces Cool Whip2 pints blueberries, rinsed2 pints strawberries, rinsed, hulled, and sliced Calories AmericanDessertsKid-FriendlyBeginnerDairyDinner PartiesSummerNo-BakeSweetFourth of JulyCreamyFruits ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 In a small bowl, combine the vanilla pudding mix with the milk and whisk for two minutes; set aside. Step 2 In a large bowl, beat the cream cheese on medium speed until smooth and creamy, 2 to 3 minutes. Reduce the speed to low and gradually add the powdered sugar. Once all of the sugar is incorporated, increase the speed to medium and beat for 1 minute, or until thoroughly combined and smooth. Step 3 Add the prepared pudding to the cream cheese mixture and gently fold and stir with a rubber spatula until completely combined. Add the Cool Whip to the bowl and fold it into the mixture until no white streaks remain. Step 4 To assemble the trifle, alternate layers of angel food cake, blueberries, the pudding mixture, strawberries, and so on, until you reach the top. Add a final layer of the pudding mixture, then arrange the remaining strawberries and blueberries in a decorative pattern. Serve immediately or cover and refrigerate until ready to serve. This is best served within 24 hours of making it, but leftovers can be stored in the refrigerator for up to 3 days. Chef’s notes Nutritional values are based on one serving.
