This quick and easy dessert is not only delicious it looks fabulous! With it’s red, white and blue colors.. it’s a perfect dessert for your 4th of July celebration.
I used store bought pound cake… you can make your own or substitute white cake made in a 13 x 9 baking pan.. just cut it up.
I used homemade Chantilly Cream… whipped cream made with sugar and vanilla… the flavor is wonderful!
The size trifle is dependent on how many people you plan on serving.. the trifle in the picture was this recipe made smaller… I used less pudding and cut the remaining ingredients in half.. to fit in a smaller glass bowl.. I made only one layer.
You can use any pudding.. from scratch recipe or boxed (instant or cooked).. or Pastry Cream.. all work well.
I used white chocolate pudding… you can use vanilla, French vanilla or coconut cream. If you can’t find the larger size box, you can use 2 of the smaller boxes instead.. just use more or you may have pudding left… not that having extra left is a bad thing.. just ask your taste testers.
If you don’t want to use any alcohol.. substitute a berry juice… pick a raspberry or strawberry combo.. white grape would also work… even a berry punch…. there are many choices in the juice isle at the grocery store. If it’s a sweetened juice, cut the sugar back to 1 tablespoon.
To get a true red white and blue look.. use white cake, fruit and whipped cream… but using the pound cake and pudding… adds more flavor.
Make sure you lay your layers to the glass so they can be seen thru the glass and you get a striped effect.
Watch the fireworks and bring on the spoons!
Recipe: Easy Triple Berry Trifle
All you need:
Pound cake, cut into cubes
2 cups blueberries
2 cups strawberries, sliced
2 cups raspberries
2 tablespoons sugar
¼ cup raspberry liqueur or berry juice* see TIPS
1 pkg (5.7 oz. – 6 ½ serving)JELL-O instant pudding (use whatever flavor you prefer)* See TIPS
3 cups milk (if using the 5.7 oz pkg otherwise follow pkg directions)
Chantilly Cream or whipped cream
All you have to do:
In a medium bowl mix the raspberries, sugar and liqueur or juice and set aside.
Make the Chantilly Cream or whipped cream and set aside.
Make the pudding and set aside.
In a 3 quart trifle bowl or clear glass bowl, layer ½ the pound cake cubes.
Spread half the raspberry mixture over the pound cake.. then layer the blueberries… then strawberries…
If making the larger trifle.. layer the rest of the pound cake… then the rest of the raspberry mixture.. then the rest of the pudding…. then layer the blueberries around the outer rim of the pudding layer.
Place the remaining sliced strawberries in the middle… top with whipped cream or Chantilly cream in the very center.
Chill at least an hour or until serving.
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