Description
A festive layered dessert made with cubes of cake, creamy vanilla pudding, fluffy whipped cream, and fresh berries—ideal for patriotic holidays and summer gatherings.
Ingredients
Units
Scale
- 1 pound cake or angel food cake, cubed
- 2 cups fresh strawberries, sliced
- 1 cup raspberries
- 1 cup blueberries
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 3 cups cold milk
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- In a bowl, whisk pudding mix with cold milk until thickened, about 5 minutes.
- In a separate bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Fold half of the whipped cream into the prepared pudding for a lighter texture.
- In a trifle dish or large glass bowl, layer 1/3 of the cake cubes, 1/3 of the pudding mixture, and a mix of berries.
- Repeat layers twice more, ending with a layer of berries on top.
- Refrigerate at least 2 hours before serving.
- Garnish with extra berries or mint leaves if desired.
Notes
- Use day-old cake for better structure and flavor absorption.
- Can substitute store-bought whipped topping for homemade whipped cream.
- Assemble in individual cups for easy serving.
- Let chill overnight for best flavor integration.
Nutrition
- Serving Size: 1/10 of trifle
- Calories: 300
- Sugar: 28g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg