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Red, White & Blue Berry Trifle Recipe
Red, White & Blue Berry Trifle Recipe photo by Taste of Home
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Red, White & Blue Berry Trifle Recipe

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4.5 11 14
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This luscious trifle tastes best if made the day before serving. Keep additional blueberries and raspberries on hand for decoration. — Kaia McShane, Munster, Indiana
TOTAL TIME: Prep: 20 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 12 servings

Ingredients

  • 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
  • Additional blueberries and raspberries, optional

Nutritional Facts

418 calories: 1 piece (calculated without additional berries), 15g fat (10g saturated fat), 74mg cholesterol, 397mg sodium, 65g carbohydrate (48g sugars, 2g fiber), 7g protein .

Directions

  1. In a large bowl, whisk condensed milk, 2% milk and pudding mix 2 minutes. Fold in sour cream. In another bowl, toss blueberries and raspberries with lemon juice.
  2. In a greased 9-in. springform pan, layer half of each of the following: cake cubes, berry mixture and pudding mixture. Repeat. Refrigerate, covered, at least 2 hours before serving.
  3. To serve, remove rim from pan. Serve with whipped topping and, if desired, additional berries. Yield: 12 servings.
Originally published as Red, White & Blue Berry Trifle in Taste of Home June/July 2013


Reviews for Red, White & Blue Berry Trifle

AVERAGE RATING
(14)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
debpenns
Reviewed Jun. 26, 2016

"made this for family this weekend for a test run for the 4th family loved it will definetly be making for the 4th"

MY REVIEW
angie_evans
Reviewed Oct. 6, 2013

"I liked this recipe, but next time I will use vanilla or another pudding flavor. ."

MY REVIEW
MaryAnnKaase
Reviewed Aug. 29, 2013

"The perfect summer recipe! I put it in a large glass bowl. Used French vanilla pudding instead of lemon. Delicious!"

MY REVIEW
spiceygas
Reviewed Aug. 26, 2013

"I made it with strawberries and blueberries. Turned out really well. It took some maneuvering to get everything to fit in the springform pan, but overall it was pretty easy to make.

And everyone loved it. Even the folks who don't like dessert loved it."

MY REVIEW
cstamper1438
Reviewed Jul. 15, 2013

"I recently made this for a party. I put it in individual jars & was thrilled when quest were able to take left over jars home. It was pretty easy to put together!"

MY REVIEW
meliss.beyer
Reviewed Jul. 7, 2013

"I made this for the 4th, big hit! I put it in a trifle bowl instead and used angel food cake and vanilla pudding. Also left out raspberries because the store I stopped at was out. Everyone really liked it!"

MY REVIEW
veggiemama
Reviewed Jul. 5, 2013

"This was pretty good! I made it in the mason jars like it was shown in the magazine. I'm curious to try it with vanilla pudding like another reviewer did."

MY REVIEW
lareed678r
Reviewed Jun. 20, 2013

"Make it for an office birthday. Was a huge hit. Quick and easy and came out beautifully. Actually, even better than the picture here."

MY REVIEW
promise57213
Reviewed Jun. 18, 2013

"it's great."

MY REVIEW
NancyRG
Reviewed Jun. 9, 2013

"Whole family loved it, looked like the picture featured when I made it and tasted as good as it looks!!!!"

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