JULY 4th FOOD: Red, White & Blue Berry Trifle

July 1, 2015 at 8:44 am · Filed under Desserts, July 4th/Independence Day

If you’re asked to bring something to a July 4th shindig, here’s a recipe that couldn’t be easier, no cooking required!

In fact, the recipe is so easy that a tween or teen (or adult who “doesn’t cook”) can make it. It’s built in a springform pan instead of a traditional glass bowl.

The recipe is courtesy Taste Of Home and Kaia McShane of Munster, Indiana, who advises, “This luscious trifle tastes best if made the day before serving. Keep additional blueberries and raspberries on hand for decoration.”

If you’re going to make and serve it immediately, we prefer homemade whipped cream to the frozen topping.

Total prep time is 20 minutes plus chilling.

red-white-blue-berry-trifle-tasteofhome-230

So easy to make! Photo courtesy TasteOfHome.com.

RECIPE: RED, WHITE & BLUEBERRY TRIFLE

Ingredients For 12 Servings

1 can (14 ounces) sweetened condensed milk

1-1/2 cups 2% milk

2 packages (3.4 ounces each) instant lemon pudding mix

1/2 cup sour cream

2 cups fresh blueberries

2 cups fresh raspberries

1 tablespoon lemon juice

1 package (16 ounces) frozen pound cake, thawed and cubed

1 container (8 ounces) frozen whipped topping, thawed—or preferable—homemade whipped cream

Additional blueberries and raspberries, optional

Homemade whipped cream is so superior to aerosols and frozen toppings. Photo courtesy Kuhn Rikon.

Preparation

1. WHISK together in a large bowl the condensed milk, 2% milk and pudding mixes for 2 minutes. Fold in the sour cream.

2. TOSS the blueberries and raspberries with lemon juice in another bowl.

3. LAYER half of the cake cubes, half of the berry mixture and half of the pudding mixture in a greased 9-in. springform pan. Repeat. Refrigerate, covered, at least 2 hours before serving.

4. SERVE: Remove rim from the springform pan. Serve with whipped topping and, if desired, additional berries.

Find many more recipes at TasteOfHome.com.

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