Description

This vibrant 4th of July Trifle is a show-stopping no-bake dessert featuring layers of airy angel food cake, fresh seasonal berries, and a decadent white chocolate pudding. It’s the perfect stress-free centerpiece for summer celebrations, offering a creamy, patriotic treat that feeds a crowd with minimal effort.

Ingredients

2 packages (3.4 oz each) instant white chocolate pudding mix
4 cups cold milk
1 large store-bought angel food cake, cut into 1-inch cubes
2 pounds fresh strawberries, hulled and sliced
2 pints fresh blueberries
2 containers (8 oz each) frozen whipped topping, thawed

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Instructions

In a medium bowl, whisk the instant white chocolate pudding with cold milk for 2 minutes according to package directions; refrigerate until set.
Place a single layer of angel food cake cubes at the bottom of a 3.25-quart trifle bowl.
Spoon half of the set white chocolate pudding over the cake, then layer with sliced strawberries and blueberries, pressing some fruit against the glass for a visual effect.
Spread one full container of thawed whipped topping evenly over the berry layer.
Repeat the layers by adding the remaining cake cubes, the rest of the pudding, and another layer of berries.
Finish with the second container of whipped topping and decorate with any leftover berries; chill for at least 1 hour before serving.

Notes

To ensure your trifle remains perfectly layered and the cake stays light, make sure your fruit is completely dry after rinsing before assembly. If preparing this a day in advance, wait to add the final decorative berries on top until just before serving to maintain a clean, polished look.

Prep Time: 20 mins
Cook Time: 0 mins
Category: Dessert
Method: No-Bake
Cuisine: American