4th of July White Chocolate Berry Trifle Recipe
Celebrate the 4th of July with this festive and refreshing 4th of July Trifle, featuring layers of angel food cake, creamy white chocolate pudding, fresh strawberries, blueberries, and whipped topping. Perfect for summer gatherings, this trifle comes together quickly and offers a delightful balance of sweet, creamy, and fruity flavors.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Pudding
- 6.8 ounces (two 3.4-ounce packages) instant white chocolate pudding (Jello brand recommended)
- 4 cups cold whole milk
Cake
- 14 ounces store-bought angel food cake, cut into 1-inch cubes
Fruits
- 32 ounces fresh strawberries, washed, stems removed, sliced and patted dry
- 18 ounces fresh blueberries, washed and patted dry
Topping
- 16 ounces (two 8-ounce containers) thawed whipped topping
Instructions
- Prepare the pudding: Follow the package directions for the instant white chocolate pudding, mixing it with 4 cups of cold whole milk. Whisk until thickened and smooth. Chill the pudding in the refrigerator until fully set.
- Layer cake cubes: In a large trifle bowl (approximately 3.25 quarts or 104 ounces), arrange a single even layer of 1-inch angel food cake cubes covering the bottom of the bowl.
- Add pudding layer: Spoon half of the chilled white chocolate pudding evenly over the cake cubes, spreading to cover completely.
- Decorate with strawberries: Place sliced strawberries along the edges of the bowl for a decorative border. Then add a single layer of sliced strawberries over the pudding layer.
- Layer blueberries: Add a layer of fresh blueberries evenly on top of the strawberries, ensuring the berries are thoroughly patted dry to avoid excess moisture.
- Spread whipped topping: Gently spread one container (8 ounces) of thawed whipped topping over the berry layers, smoothing the surface evenly.
- Repeat layers: Repeat the layering with the remaining angel food cake cubes, the second half of the pudding, and more sliced strawberries and blueberries, maintaining an appealing and decorative arrangement.
- Top with whipped topping: Finish the top layer with the remaining container of thawed whipped topping, spreading it evenly to cover all layers beneath.
- Final decoration: Decorate the top of the trifle with the remaining sliced strawberries and blueberries, arranging them attractively.
- Chill before serving: Refrigerate the assembled trifle for at least 1 hour to allow flavors to meld and the dessert to set properly. Keep refrigerated until ready to serve.
Notes
- Ensure berries are dry before layering to prevent the trifle from becoming soggy.
- Angel food cake can be substituted with other light sponge cakes if preferred.
- Chilling is important for the pudding to set and the layers to meld together.
- For an extra festive look, garnish with mint leaves or edible red, white, and blue sprinkles.
- This trifle is best served within 24 hours of assembly for optimal texture and flavor.
Keywords: 4th of July, trifle, white chocolate pudding, angel food cake, strawberries, blueberries, no bake dessert, patriotic dessert
