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Easy No-Bake Red White Blueberry Trifle Recipe with Fresh Creamy Layers

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A quick and easy no-bake trifle featuring layers of fresh berries, creamy pudding, whipped cream, and pound cake, perfect for summer gatherings and celebrations.

Ingredients

Scale
  • 8 ounces (225 grams) pound cake, cut into 1-inch cubes
  • 1 cup (150 grams) fresh strawberries, hulled and sliced
  • 1 cup (150 grams) fresh blueberries, washed and drained
  • 1/2 cup (75 grams) fresh raspberries (optional)
  • 2 cups (480 ml) whipped cream, homemade or store-bought
  • 1 package (3.4 ounces / 96 grams) vanilla pudding mix
  • 2 cups (480 ml) milk
  • 8 ounces (225 grams) cream cheese, softened (optional)
  • 2 tablespoons (15 grams) powdered sugar (optional, to sweeten berries)
  • Fresh mint leaves for garnish

Instructions

  1. Prepare the pudding base: In a medium bowl, whisk together the vanilla pudding mix with 2 cups (480 ml) cold milk until thickened (about 2-3 minutes). If using cream cheese, beat it separately until smooth, then fold it gently into the pudding for a richer layer. Set aside.
  2. Whip the cream: If making from scratch, whip 2 cups (480 ml) of heavy cream with 2 tablespoons (15 grams) powdered sugar until soft peaks form. Combine the whipped cream carefully with the pudding mixture to create a light, creamy filling. If using store-bought whipped cream, fold it gently into the pudding.
  3. Prepare the fruit and cake: Slice strawberries, wash blueberries, and cube the pound cake into roughly 1-inch pieces. Keep the fruit fresh by refrigerating until assembly.
  4. Layer the trifle: Start by spreading a layer of pound cake cubes evenly at the bottom of your bowl (about 1 inch thick). Add a layer of the creamy pudding mixture over the cake, smoothing it out gently.
  5. Add fruit layers: Scatter a generous handful of strawberries, then blueberries, and optionally raspberries, over the cream layer. Repeat the layering process—cake, cream, fruit—until you fill the bowl, ending with a layer of cream on top.
  6. Garnish and chill: Decorate the top with a few whole berries and fresh mint leaves for a festive look. Cover tightly and refrigerate for at least 3 hours (overnight is best) to let the flavors meld and the cake soften slightly.
  7. Serving: When ready, serve chilled with a large spoon. If you notice any watery juice at the bottom after chilling, gently tilt the bowl or spoon off excess liquid before serving.

Notes

Do not soak the pound cake to avoid sogginess; rely on natural moisture from pudding and berries. Chill mixing bowl and beaters before whipping cream for better results. Allow trifle to chill at least 3 hours or overnight for best texture and flavor melding. Frozen berries can be used if thawed and drained well. For gluten-free option, substitute pound cake with gluten-free sponge or angel food cake. Dairy-free version possible with coconut whipped cream and coconut milk pudding. Adding a tablespoon of liqueur like Grand Marnier or Amaretto to pudding adds an adult twist.

Nutrition

Keywords: no-bake dessert, trifle, summer dessert, red white blue dessert, berry trifle, easy dessert, patriotic dessert, layered dessert

Find it online: https://goldensimmer.com/easy-no-bake-red-white-blueberry-trifle-recipe-with-fresh-creamy-layers/