Compile this beautiful yet simple 4th of July trifle – no baking required!
Serve up a festive red, white, and blue treat with this easy 4th of July trifle! Just layer sweet summer berries, pound cake, pudding, and whipped cream. I cut star shapes from a pound cake loaf for the sides and casually layered the rest in the center. It looks fancy but is incredibly simple and delicious! 😋
Tips for compiling this Patriotic 4th of July Trifle:
- I used a family-sized pound cake loaf from Sara Lee, but you could also use 2 smaller loaves. Their lemon pound cake flavor would also be excellent for this idea!
- I used a can of whipped cream to compile this dessert right before serving. It does start looking a bit melty after a while, but you can consider using whipped topping instead or even make a whipped cream frosting. There are tons of possibilities here.
- You’ll need a trifle dish for this dessert idea.
Easy Patriotic 4th of July Trifle
yield: 10 SERVINGS
prep time: 15 MINUTES
total time: 15 MINUTES
Make this fun patriotic trifle that can be used for any holiday, such as July 4th, Veterans Day, and Memorial Day!
Ingredients
-
vanilla instant pudding - 2 cups milk
-
1 large loaf of prepared pound cake (such as Sara Lee) - 1 pint fresh strawberries, sliced
- 1 pint blueberries
-
can of whipped cream
Directions
1
Use a hand mixer to mix the pudding mix with cold milk, set aside.
2
Cut the pound cake into three sections lengthwise. Use a star-shaped cookie cutter to cut as many stars as possible. Put aside scraps of cake.
3
Start with a layer of fruit around the bottom edge, and then place stars around the sides of the trifle dish standing up to show through the glass. Add in a layer of half the pudding to the middle.
4
Add some berries and whipped cream around the edges and sides of stars as well.
5
Place the scraps of pound cake in the middle. Add the remaining pudding. Add any additional star shapes to the top and add more whipped cream and berries.
6
Chill until serving. Scoop up and enjoy!
Brought to you by Hip2Save.
What a fun way to serve store-bought pound cake!
I first made this idea about 10 years ago and didn’t use the pudding, and just added extra whipped cream. Both ways are delicious, but I really enjoyed the added pudding with it this time. The combination of buttery pound cake and berries with creamy pudding is refreshing and delicious.
If you end up making this 4th of July trifle, let us know how it turns out in the comments!
