Red, White & Blue Berry Trifle
Happy 4th of July!
Are you picnic-ing today? Firing up the grill? My husband and I are cooking out and having some people over; our menu includes hamburgers, beer and brown sugar kielbasa with sauerkraut, my favorite potato salad, Chinese coleslaw, fruit salad, corn pudding, and of course, some strawberry pretzel salad for dessert. If you’re headed to a party (or are having one at your house) and need something easy and last minute for dessert, this trifle is perfect. Plus, it feeds a crowd, is festive, and tastes fabulous.
Save This Recipe
Enter your email address, and we'll send it straight to your inbox!
This pretty berry trifle is made up of layers of angel food cake, a cream cheese/pudding/Cool Whip mixture, blueberries and strawberries. It’s wonderfully light and refreshing, and reminds me of everything sensational about summer. I love anytime I can create something that includes angel food cake, strawberries and Cool Whip. Suddenly, it’s 1988 and I’m in my grandma’s house again.
Whether you want a little slice of nostalgia, are in need of something quick to whip together for today, or want to add one more red, white and blue item to your menu, you’ll love this dessert. Have a safe and fun holiday!
One year ago: Salted Espresso Oatmeal Chocolate Chip Cookies
Four years ago: Pistachio Gelato
Five years ago: Classic White Bread
Berry Trifle
Ingredients
- 1 angel food cake, cut into cubes
- 3.4 ounce (96.39 g) box instant vanilla pudding mix
- 2 cups (488 ml) cold milk
- 8 ounces (226.8 g) cream cheese, at room temperature
- 1 cup (120 g) powdered sugar
- 8 ounces (226.8 g) Cool Whip
- 2 pints (946.35 ml) blueberries, rinsed
- 2 pints (946.35 ml) strawberries, rinsed, hulled and sliced
Instructions
- In a small bowl, combine the vanilla pudding mix with the milk and whisk for two minutes; set aside.
- 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.
- 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.
- To assemble the trifle, alternate layers of angel food cake, blueberries, the pudding mixture, strawberries and so on, until you get 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.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Husband loved it! I did omit pudding because he isn’t a sweet lover- just pound cake, Cool Whip and berries- and he loved it! Plenty to snack on for a few days too. Bought red, white, blue ice cream for tonight’s dinner to go with it.
This dessert is delicious! I’ve made it several times for potlucks/parties and everyone loves it. It looks elegant and makes a pretty presentation. I used a pound cake in lieu of angle food. This recipe is in my favorites.
I have made this several times. It is a very good recipe. I only make in summer moths and it’s always a hit
This is my go to for potlucks and events. Been making it for years! I wondered if you thought it could maybe be frozen in small batches to pull out for weeknight desserts?
I’ve made this every year for the 4th. Always requested and getting so I make it more often in summer or winter, but always the 4th.
This was a hit last 4th of July. I used lemon pound cake and vanilla pudding, but when I made a reprise later in the summer for my mother, I tried lemon pudding and lemon pound cake. Even better! I’m making it again this year for the 4th with the lemon pound cake and lemon pudding. I expect it will be even more popular.
Family favorite!
I bought a 14 oz angel food cake from the bakery section. Do you think this will be enough?
Yes that should work just fine!
I love it its super good
I love this recipe. I’ve made it for three 4th of July parties. Now I made it for Memorial day family get together. Everyone devoures it in no time.
Great easy recipe. I have always made trifles but never with cream cheese. What a delicious addition. Every time I make one my family loves it, this time they will be surprised at the cream cheese flavor.
Made this today for a church dinner. It was quite tasty and went fast. I received many compliments on how good it was and was asked to make it again. I made one change and used a pound cake in lieu of angle food cake.
VERY DELICIOUS! This recipe has now become one of our family staples. Every summer I get special requests to make this dessert and it’s completely finished the same day! Everyone LOVES it!
Been a family favorite for years!
Delicious! It’s a must have every year.
This sounds delicious! Do you think white cake would do well as an angel food cake substitute? Just working with what I have in my pantry! Thanks!
Favorite for family and church socials!!!
Su yum and and so good looking
I make this every 4th of July, except with pound cake. This year I made individual trifles in 1/2 pint Mason jars and everyone loved them.
So I am trying to reduce the sugar for my diabetic hubby. Can I eliminate the added sugar to the cool whip? Is it for sweetness or for making the coolwhip stiffer? I am using the sugar free cool whip so seems counter productive to then add sugar. LOL Can’t wait to try it.
Hey Cathy! The powdered sugar is to help stabilize and “cream” the cream cheese before adding it to the prepared pudding and Cool Whip. SF Cool Whip does not always hold as firmly as regular Cool Whip, so you may need to use something. I suggest subbing half of the powdered sugar for powdered SWERVE sugar sub. Too much artificial sweeteners will leave a bitter aftertaste. I think a little real sugar will help to counteract that, while still keeping the sugars manageable.
My new go-to 4th of July dessert. Delicious!
Hi Michelle – This was so easy to make! But I had to make it in individual bowls so I had leftover pudding mix so it will be dip for fruit this week – yummy!!! Thank you!!! Sheila
I made this beautiful dessert it was a hit from the first spoonful per my guest. It was so delicious I barely had a small bowl left. I’m going to make it again for the upcoming holidays.
I am going to try this with lemon pound cake….
I’ve made this several times. Everyone loves it! I add lemon curd to the pudding/cool whip/cream cheese mixture, just because Leon goes so good with all the other ingredients.