4th of July Trifle

12 servings


20 minutes

active time

1 hour 20 minutes

total time


6 ⅘ ounces instant white chocolate pudding, (Jello brand recommended, two 3.4-ounce containers)

4 cups cold whole milk

14 ounces store-bought angel food cake (cut into 1-inch cubes)

16 ounces thawed whipped topping, (two 8-ounce containers)

32 ounces fresh strawberries (washed, stems removed, sliced and pat dry)

18 ounces fresh blueberries, (washed and dried)


Prepare the instant white chocolate pudding following package directions with cold milk. Chill until set.

In a trifle bowl (approximately 3.25 quarts or 104 ounces), create a single layer of 1-inch cake cubes at the bottom.

Spoon half of the white chocolate pudding over the cake cubes.

Layer sliced strawberries along the edges of the bowl for decoration, then add a single layer of sliced strawberries over the pudding.

Next add a layer of blueberries over the strawberries. (Ensure berries are thoroughly patted dry before layering to reduce excess moisture)

Spread 1 of the containers of thawed whipped topping over the berries.

Repeat layers: cake cubes, remaining pudding, strawberries and blueberries, ensuring an appealing arrangement.

Finish with the remaining container of thawed whipped topping on top.

Decorate the top with remaining sliced strawberries and blueberries.

Refrigerate the trifle for at least 1 hour before serving. Keep refrigerated until ready to serve.


Serving Size



317 kcal

Total Fat

8 g

Saturated Fat

6 g

Unsaturated Fat

1.4 g

Trans Fat



11 mg


851 mg

Total Carbohydrate

56 g

Dietary Fiber

3 g

Total Sugars

31 g


7 g

12 servings


20 minutes

active time

1 hour 20 minutes

total time
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