We just celebrated Independence Day here in the U.S. and I served up this delicious berry trifle for the third year in a row. The family really looks forward to this dessert, and with the deals to be had on fresh fruit this time of year, you can’t go wrong.
I started with a recipe called Joy’s Prizewinning Trifle and made a few changes.
- 1 large container of whipped topping
- 1 box french vanilla or cheesecake flavored pudding
- 1/2 c milk
- 8 oz sour cream
- pint fresh blueberries
- 2 lbs fresh strawberries sliced
- pint fresh raspberries
- 3 bananas sliced
- pound cake (I used four Sara Lee all butter frozen pound cakes, but you could certainly bake your own) cut into bite sized cubes
To assemble the dessert:
- mix dry pudding mix with 1/2 cup milk
- fold in thawed whipped topping and 8 oz sour cream
- cover bottom of trifle dish with layer of cubed cake
- cover with a layer of strawberries and blueberries, reserving enough blueberries for flag design
- pour 1/3 of pudding mixture over berries
- repeat layers of cake, strawberries and bananas and pudding mixture two more times
- form flag design on top of trifle with raspberries and reserved blueberries
I’m telling you, you can’t miss with the combination of berries, creamy pudding and cake. Delish. Enjoy!