All American Trifle

Berries and cake makes thiseasy patriotic dessert.
Click on photo for recipe
  • 1 prepared angel food cake (13 oz)
  • 1 qt. fresh strawberries
  • 3 cups blueberries
  • 1 container (16 oz) frozen sliced strawberries in syrup, thawed
  • 3 containers (8 oz each) blended strawberry yogurt
  • 1 pkg (3.4 oz) vanilla instant pudding and pie filling
  • 2 cups thawed frozen whipped topping, divided


Cut cake into 1-in. cubes. Hull fresh strawberries and cut into quarters. Set aside ½ cup of the strawberries and ½ cup of the blueberries for garnish.

Combine remaining fresh and frozen strawberries

Whisk yogurt and pudding mix until smooth, fold in 1 cup of the whipped topping.

To assemble trifle, place one-third of the cake cubes into large bowl.Top with one-third of the strawberry mixture and one-third of the blueberries, pressing down lightly. Top with one-third of the yogurt mixture, spreading evenly. Repeat layers two times, garnish with reserved strawberries and blueberries. Refrigerate until ready to serve.

Yield: 16 servings

6 Responses to “All American Trifle”

  1. jayne Says:

    Love the way that looks! Sounds so good

  2. Tweets that mention Red, White & Blueberry Trifle « Sacchef's Blog -- Says:

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