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Easy No-Bake Red White and Blue Berry Trifle Recipe for Summer Parties

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A quick and festive no-bake trifle featuring layers of pound cake, fresh berries, vanilla pudding, and whipped cream, perfect for summer gatherings and patriotic celebrations.

Ingredients

Scale
  • 8 oz (225 g) pound cake, cubed
  • 1 cup (150 g) fresh blueberries
  • 1 cup (125 g) fresh raspberries
  • 1 cup (150 g) sliced strawberries (optional)
  • 1 package (3.4 oz / 96 g) instant vanilla pudding mix
  • 2 cups (475 ml) cold milk (whole milk preferred)
  • 2 cups (480 ml) whipped cream (homemade or store-bought)
  • 1–2 tbsp (12–25 g) sugar (optional, for sweetening berries)
  • 1 tsp (5 ml) vanilla extract

Instructions

  1. Prepare the vanilla pudding by whisking the instant pudding mix with 2 cups (475 ml) of cold milk until thickened, about 2 minutes. Chill for 5 minutes to set.
  2. Whip the cream with 1 tsp vanilla extract until soft peaks form (3-5 minutes with an electric mixer). Add 1-2 tbsp sugar if a sweeter whipped cream is desired. Set aside.
  3. Rinse and drain blueberries, raspberries, and sliced strawberries gently. If berries are tart, toss with 1 tbsp sugar and let sit for 10 minutes to macerate.
  4. Cube the pound cake into roughly 1-inch (2.5 cm) pieces. Day-old cake is preferable to avoid sogginess.
  5. In a trifle bowl, layer 1/3 of the pound cake cubes evenly on the bottom.
  6. Spread a generous layer of pudding over the cake cubes.
  7. Add half of the whipped cream over the pudding layer.
  8. Scatter 1/3 of the mixed berries over the whipped cream.
  9. Repeat the layers with another 1/3 of the pound cake cubes, remaining pudding, and remaining whipped cream, smoothing each layer gently.
  10. Top with the remaining berries for a festive finish.
  11. Cover the trifle with plastic wrap and refrigerate for at least 2 hours, ideally 4 hours, before serving.

Notes

Use dense pound cake to avoid sogginess. Chill the assembled trifle for at least 2 hours to allow flavors to meld and cake to soften. Whip cream to soft peaks to avoid graininess. For dairy-free, substitute milk and whipped cream with coconut milk and coconut whipped topping. For gluten-free, use almond flour pound cake or gluten-free sponge cake. Optional additions include a splash of liqueur or crushed nuts for texture.

Nutrition

Keywords: no-bake, trifle, summer dessert, patriotic dessert, red white and blue, berries, pound cake, easy dessert

Find it online: https://tastypierecipes.com/easy-no-bake-red-white-and-blue-berry-trifle-recipe-for-summer-parties/