Red White and Blue Trifle
User Reviews
5
Red White and Blue Trifle
Description
The Red White and Blue Trifle consists of alternating layers of cubed pound cake, fresh strawberries, and blueberries topped with a creamy mixture made from instant cheesecake-flavored pudding, milk, sour cream, and whipped heavy cream. The cheesecake pudding provides a thick, tangy base balanced by the sweet fruit and tender cake. This layering creates a visually appealing dessert with a balance of creamy, fruity, and cakey textures.
The pudding mixture is folded carefully with whipped cream to retain lightness, making the dessert neither too dense nor overly sweet. The fresh berries deliver brightness and a subtle tartness that complements the pudding and cake layers. Chilling the trifle before serving allows the flavors to meld and the textures to set, enhancing the overall eating experience.
Ideal as a summer treat or festive dessert, this trifle showcases seasonal berries in a straightforward presentation. The recipe is flexible with dairy components such as milk and sour cream, allowing for a range of ingredient substitutions without altering the character of the dish.
Using frozen pound cake straight from the freezer works well for convenience without compromising texture. Additionally, if cheesecake-flavored pudding is unavailable, instant vanilla pudding acts as a suitable alternative. The preparation avoids complicated steps, making it accessible for home cooks who want an impressive yet uncomplicated dessert.
Ingredients
- 1 cup milk cold
- 1 cup sour cream cold
- 3.4 ounces instant cheesecake-flavored pudding mix
- 2 cups heavy whipping cream whipped
- 8 cups pound cake cubed
- 2 pounds strawberry stemmed and sliced, fresh
- 11 ounces blueberries fresh
Instructions
- In a large bowl, whisk the milk, sour cream, and pudding mix together until thickened.
- Fold in whipped cream just until combined.
- Place half of the cake cubes in the bottom of the trifle dish.
- Layer one-third of the strawberries over the cake.
- Sprinkle one-third of the blueberries over the strawberries.
- Spoon top half of the whipped cream mixture over the fruit.
- Repeat layers once.
- Top with remaining berries.
- Chill until ready to serve.
Notes
- You may use any milk type from skim to whole without impacting this recipe substantially.
- Full-fat or lite sour cream is preferred; plain nonfat Greek yogurt can substitute effectively.
- If cheesecake pudding mix is unavailable, instant vanilla pudding mix works well as a replacement.
- Frozen pound cake can be cubed and used directly without thawing for convenience.
- The whipped cream should be folded gently to maintain a light texture in the pudding mixture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 699 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 699kcal | 35% |
| Carbohydrates | 117g | 39% |
| Protein | 11g | 22% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 224mg | 75% |
| Sodium | 996mg | 42% |
| Potassium | 390mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 71g | 142% |
| Vitamin A | 932IU | 19% |
| Vitamin C | 47mg | 52% |
| Calcium | 200mg | 20% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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