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4th of July White Chocolate Fruit Trifle Recipe

★★★★★

4.8 from 125 reviews
  • Author: Julian
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings 1x

Description

Celebrate the 4th of July with this vibrant and delicious 4th of July Trifle, featuring layers of moist angel food cake, creamy white chocolate pudding, fresh strawberries, blueberries, and fluffy whipped topping. Perfect for summertime gatherings, this no-bake dessert is visually stunning and delightfully refreshing.

Ingredients

Scale

Pudding

  • 6.8 ounces (two 3.4-ounce) instant white chocolate pudding mix (Jello brand recommended)
  • 4 cups cold whole milk

Cake

  • 14 ounces store-bought angel food cake, cut into 1-inch cubes

Toppings and Fruit

  • 16 ounces (two 8-ounce containers) thawed whipped topping
  • 32 ounces fresh strawberries, washed, stems removed, sliced and pat dry
  • 18 ounces fresh blueberries, washed and dried

Instructions

  1. Prepare the pudding: Follow the package directions to prepare the instant white chocolate pudding using the cold whole milk. Mix until well combined and refrigerate until the pudding is set and thickened.
  2. Create the base layer: In a large trifle bowl (approximately 3.25 quarts or 104 ounces), arrange a single layer of 1-inch angel food cake cubes evenly across the bottom.
  3. Add pudding layer: Spoon half of the chilled white chocolate pudding evenly over the cake cubes, spreading gently to cover.
  4. Arrange strawberries decoratively: Layer sliced strawberries along the edges of the bowl for an attractive appearance, then place a layer of sliced strawberries over the pudding.
  5. Layer blueberries: Add a generous layer of fresh blueberries over the strawberries, ensuring the berries have been patted dry to prevent extra moisture.
  6. Add whipped topping: Spread one container (8 ounces) of thawed whipped topping evenly over the berry layer.
  7. Repeat layers: Repeat the layers of cake cubes, the remaining pudding, strawberries, and blueberries, arranging them attractively to showcase colors and textures.
  8. Top with whipped topping: Finish the trifle with the remaining container of whipped topping, spreading it smoothly over the top layer.
  9. Decorate the top: Use the remaining sliced strawberries and blueberries to decorate the top of the trifle, enhancing the festive look.
  10. Chill before serving: Refrigerate the trifle for at least one hour to allow all layers to set and flavors to meld. Keep refrigerated until ready to serve.

Notes

  • Ensure fruits are well dried before layering to avoid excess moisture that can make the cake soggy.
  • This trifle is best served within 24 hours of assembling for optimal freshness.
  • To make ahead, prepare the pudding and fruit the day before and assemble the trifle a few hours before serving.
  • You can substitute angel food cake with pound cake or sponge cake if preferred.
  • Use whole milk for creamier pudding; low-fat milk will work but may result in a thinner consistency.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: 4th of July dessert, white chocolate pudding trifle, patriotic dessert, angel food cake trifle, summer berry trifle

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Find it online: https://juliandempsey.com/4th-of-july-white-chocolate-fruit-trifle-recipe/