Resident Recipe

4th of July Trifle

Submitted By: Heather Moss

Resident

Ingredients
 
  • 6.8 ounces (two 3.4ounce) instant white chocolate pudding
  • 4 cups cold whole milk
  • 14 ounces store-bought angel food cake cut into 1-inch cubes
  • 16 ounces (two 8-ounce) containers thawed whipped topping
  • 32 ounces container fresh strawberries washed, stems removed, sliced and pat dry
  • 18 ounces container fresh blueberries washed and dried
 
Instructions
 
  1. Prepare the instant white chocolate pudding following package directions with cold milk. Chill until set.
  2. In a trifle bowl (approximately 3.25 quarts or 104 ounces), create a single layer of 1-inch cake cubes at the bottom.
  3. Spoon half of the white chocolate pudding over the cake cubes.
  4. Layer sliced strawberries along the edges of the bowl for decoration, then add a single layer of sliced strawberries over the pudding.
  5. Next add a layer of blueberries over the strawberries. (Ensure berries are thoroughly patted dry before layering to reduce excess moisture)
  6. ounces container fresh blueberries
  7. Spread 1 of the containers of thawed whipped topping over the berries.
  8. unces (two 8-ounce) containers thawed whipped topping
  9. Repeat layers: cake cubes, remaining pudding, strawberries and blueberries, ensuring an appealing arrangement.
  10. Finish with the remaining container of thawed whipped topping on top.
  11. Decorate the top with remaining sliced strawberries and blueberries.
  12. Refrigerate the trifle for at least 1 hour before serving. Keep refrigerated until ready to serve.
 
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