I’m always up for a holiday, because it means getting together with family and friends to share food and fun! I also love preparing food with a theme. What can I say? It makes me happy!
It’s almost the 4th of July, and that means everything decked out in Red, White, and Blue! The terrific thing about this in the summer is that there are so many ripe berries to use for this color scheme–strawberries, blueberries, and raspberries! Though frozen berries are great for many recipes, this is not one of them. Frozen berries release water as they thaw, which would make this dessert slimy in a hurry. Stick to fresh fruit for this recipe! Have a happy (and safe) Independence Day!
This recipe was featured in the July 2015 issue of Sassy Magazine.
What you need:
- Pound cake, store-bought or homemade
- 1 lb. fresh strawberries, washed, cored, and halved (or quartered, if large)
- 1 pint fresh blueberries, washed
- 6-12 oz. fresh raspberries, washed (or another 1/2 lb. strawberries)
- 2 (3.4 oz.) boxes of instant pudding, vanilla or cheesecake flavor
- 4 c. milk
- 1-2 c. Cool Whip or homemade whipped cream
- trifle dish
- If you don’t have a trifle dish, use custard cups, short drinking glasses, half-pint mason jars, or parfait glasses. Be sure to cut the cake into smaller cubes so that you can get a nice layering effect.
- serrated knife
Time: 15 minutes
Multiplying the recipe: You could prepare the ingredients in double, but would need two trifle dishes, or twice as many glasses.
Firecracker Berry Trifle:
Using a serrated or bread knife, cut the pound cake into slices. Cut the slices into strips, and then cut the strips crosswise into cubes. Set aside.
Prepare the pudding according to package directions, using the 4 cups of milk. Set aside.
In a trifle dish, layer the ingredients as follows:
- Strawberries – Cake – Pudding
- Blueberries – Cake – Pudding
- Raspberries (or more Strawberries) – Cake – Pudding
- Strawberries – Cool whip
- Berries for decoration
As you are forming the layers, be sure to set aside some berries to decorate the top!
Tip: If you need to cover this dish for storing in the refrigerator, put several toothpicks in the top so that the plastic wrap does not press down onto the whipped cream top.