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Patriotic Trifle Recipe

Course Seasonal
Prep Time 30 minutes
Total Time 30 minutes
Servings 16 -24
Author Originally published as Patriotic Trifle in Simple & Delicious July/August 2007, p15

Ingredients

  • 1 package 3 ounces berry blue gelatin
  • 1 package 3 ounces strawberry gelatin
  • 2 cups boiling water
  • 1 cup cold water
  • 2 cups cold milk
  • 2 packages 3.4 ounces each instant vanilla pudding mix
  • 1 carton 8 ounces frozen whipped topping, thawed, divided
  • 1 pint fresh blueberries
  • 1 quart fresh strawberries quartered
  • 1 prepared angel food cake 8 to 10 ounces, cut into 1-inch cubes

Instructions

  1. In two small bowls, combine each gelatin flavor with 1 cup boiling water. Stir 1/2 cup cold water into each. Pour each into an ungreased 9-in. square pan. Refrigerate for 1 hour or until set.
  2. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 2 cups whipped topping.
  3. Set aside 1/4 cup blueberries and 1/2 cup strawberries for garnish. Cut the gelatin into 1-in. cubes. In a 3-qt. trifle bowl or serving dish, layer the strawberry gelatin, half of the cake cubes, the remaining blueberries and half of the pudding mixture.
  4. Top with blue gelatin and remaining cake cubes, strawberries and pudding mixture. Garnish with reserved berries and remaining whipped topping. Serve immediately.