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Red, White & Blue Trifle Recipe

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"I know this is more of a summer dessert but it looked so good and my kids love ... read full review"
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Ingredients
  • 4 cups berries (fresh strawberries, raspberries, and blueberries)
  • 1 package instant vanilla pudding - 3.4 oz.
  • 2 teaspoons lemon juice
  • 1/4 cup sugar
  • 1 cup whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 24 to 30 ladyfingers
Container: Trifle bowl
Directions
PREP
1.5 hrs
READY IN
1.5 hrs
  • Go through the berries discard any with blemishes and hull the strawberries. Slice the strawberries. Toss all the berries together with the lemon juice and 1/4 cup of sugar. Allow the berries to sit for 30 minutes.
  • Mix the pudding according to the instructions on the package and then refrigerate until chilled.
  • After the berries have sat for 30 minutes and pudding has chilled, prepare the whipped cream. Whip the cream, sugar, and vanilla together until the cream forms soft peaks.
    • .
  • Begin layering the trifle with a layer of ladyfingers on the bottom of the trifle bowl. Add 1/3 of the berries and juice on top of the ladyfingers.
  • Add 1/2 of the pudding on top of the berries.
  • Add another layer of ladyfingers, 1/3 of the berries, and remaining half of pudding.
  • Add another layer of ladyfingers and the remaining berries.
  • Add the whipped cream on top of the 3rd layer of berries as the last layer.
  • Top with a few extra berries for garnish.
  • Keep refrigerated.
Note: Instead of ladyfingers, this trifle could be made using angel food cake. Make or purchase an angel food cake and brake into small pieces. Use the pieces in place of the ladyfingers when layering the trifle.
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Similar Recipes - Search Ingredients
A yummy trifle dessert that is perfect for your Memorial Day, 4th of July, and any summer celebration. This sweet dessert is as delicious as it is colorful. It is a nice addition to any table.
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red white blue trifle

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KiyLynn Recipe
Rating of 5 out of 5.0 stars
Reviewed By: 's Review:
"I know this is more of a summer dessert but it looked so good and my kids love fruit so I thought I would try it. We all thought it was great. I had a hard time finding the ladyfingers but I finally did. I think you could use an angel food cake torn into pieces also if you can't find the ladyfingers."
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Red, White & Blue Trifle Recipe - Related Content

Cooking Tips & Advice
Make this a Red, White, and Blue summer with some of these ideas to add color to your celebration. Whether you are celebrating Memorial Day, the 4th of July, or welcoming our troops home, you will find these suggestions will add just the right touch to you special occasion.
White asparagus is sweeter and milder than green asparagus. White asparagus is popular in Europe; in the U.S., it's a more of a specialty item. Look for it at farmer's markets or the produce section of gourmet grocery stores.
This soft textured White Creamy Frosting recipe is thick enough for piping and creating shapes. It will remain soft and when made with butter, it has a rich flavor. Because of its ability to hold its shape, it works well for cake, cupcake, and cookie decorating.
Bread Making Demonstration:Basic Bread Basic White Loaf A standard white loaf leavened with the direct of straight yeast method is one of the easiest of the basic breads to prepare.
Glossary Terms
A type of commercially prepared white bread that is fortified with vitamins and minerals in order to replace the nutrients lost during processing.
A long-grain variety of rice with red bran that is cultivated in India and has not been milled. Indian red rice has a nutty flavor and is reddish-tan in color.
A medium-grain variety of rice that is cultivated in Thailand. The rice is sold with much of the red bran covering the kernel so that only a hint of the white kernel is revealed.
A medium-grain variety of rice that is cultivated in Indonesia. The rice is sold with only flecks of red bran covering the kernel so that some of the white kernel shows through.
Any of a variety of cheeses that are made in Denmark using their traditional manner of cheesemaking for blue cheeses that are formulated to be similar to the pasteurized Bleu d'Auvergne and unpasteurized Bleu des Causses varieties of this cheese.
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