Red White and Blue Trifle


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

trifle 2

I’m telling you, you can’t miss with the combination of berries, creamy pudding and cake. Delish. Enjoy!



♥ Christian wife, momma and keeper of the home. Blogging favorite recipes, home decorating, crafting and snippets of family life at, where we believe home should be your favorite place in the world. ♥
This entry was posted in desserts, Recipes and tagged , , , . Bookmark the permalink.

One Response to Red White and Blue Trifle

  1. Pingback: Contentment at Home

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s