Description
This Patriotic Trifle Dessert is a stunning and delicious no-bake treat layered with fluffy cake, creamy pudding, and fresh red, white, and blue berries! It’s simple to assemble, refreshing, and always a hit at summer gatherings.
Ingredients
Units
Scale
- For the Layers:
- 1 store-bought or homemade pound cake (cubed)
- 2 cups strawberries (hulled and sliced)
- 1 1/2 cups blueberries
- 1 cup raspberries (optional)
- For the Creamy Layer:
- 1 (8 oz) package cream cheese (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream (or 1 container whipped topping)
- For Garnish:
- Additional berries for topping
- Whipped cream (optional)
- Red, white, and blue sprinkles (optional)
Instructions
- Prepare the Cream Layer:
- In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture (or use whipped topping).
- Assemble the Trifle:
- In a large trifle dish or individual cups, start with a layer of cubed pound cake.
- Add a layer of the cream mixture.
- Sprinkle a layer of strawberries and blueberries on top.
- Repeat the layers until the dish is full, finishing with a layer of cream.
- Decorate & Chill:
- Top with extra berries, whipped cream, and patriotic sprinkles if desired.
- Refrigerate for at least 1 hour before serving to allow flavors to meld.
- Serve & Enjoy!
Notes
- Swap pound cake for angel food cake for a lighter version.
- You can use vanilla pudding instead of cream cheese for an extra smooth texture.
- Make it ahead of time—it tastes even better after chilling overnight!
Nutrition
- Calories: ~280
- Sugar: ~18g
- Sodium: ~100mg
- Fat: ~16g
- Saturated Fat: ~9g
- Unsaturated Fat: ~6g
- Trans Fat: ~0g
- Carbohydrates: ~30g
- Fiber: ~2g
- Protein: ~4g