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Red, white and blue trifle
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Serve this stunning dessert for the Fourth of July, a family reunion, or any time you desire a no-fuss dessert with lots of fruit appeal.
- In a medium bowl, prepare the pudding with the skim milk according to package directions. Let stand 5 minutes, then using a rubber spatula, fold in ½ cup of the whipped topping just until blended.
- Arrange half the cake pieces in the bottom of a large glass bowl. Spread half the pudding over the top. Top with 1½ containers of raspberries and a container of blueberries or blackberries. Top with the remaining cake, then spread the pudding over the top (it won’t make a totally smooth layer). Arrange the remaining raspberries and blueberries and or blackberries over the pudding. Cover and refrigerate about 1 hour before serving. The pudding will soak into the cake and soften it.
- When ready to serve, decorate with the remaining whipped topping, making 8 2-tbsp dollops. Serve in bowls.