Description
A festive and colorful 4th of July trifle layered with sponge cake, fresh berries, and whipped cream, perfect for summer celebrations.
Ingredients
Scale
- 1 pound of strawberries, sliced
- 1 pound of blueberries
- 1 pound of raspberries
- 1 store-bought pound cake, cut into cubes
- 2 cups of whipped cream
- 1/2 cup of vanilla pudding
- Fresh mint leaves for garnish
Instructions
- In a large trifle dish, layer half of the pound cake cubes at the bottom.
- Add a layer of half of the mixed berries over the cake.
- Spread half of the whipped cream over the berries.
- Drizzle half of the vanilla pudding over the whipped cream.
- Repeat the layers with the remaining cake, berries, whipped cream, and pudding.
- Top with additional whipped cream and garnish with mint leaves.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- Feel free to use any combination of berries for your trifle.
- For a lighter version, you can use low-fat whipped cream.
- Assemble the trifle just before serving to keep the layers fresh.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg