Food and Recipes Desserts No Bake Red, White, And Blue Trifle 4.8 (4) 2 Reviews Whether for the Fourth of July or Memorial Day, this patriotic trifle is the ultimate dessert. By Ann Taylor Pittman Ann Taylor Pittman For 20 years, Ann Taylor Pittman built a career of creating healthy recipes at Cooking Light magazine, where she most recently served as Executive Editor. She is the recipient of two James Beard Foundation Awards: a feature writing award and a cookbook award. She is now a freelancer specializing in recipe development, writing, and video. Follow her on Instagram. Southern Living's editorial guidelines Published on May 14, 2024 Rate PRINT Share Close Photo: Caitlin Bensel; Food Stylist: Torie Cox Active Time: 13 mins Total Time: 2 hrs 13 mins Servings: 12 A red, white, and blue trifle is creamy, sweet, and fruity all at once. With store-bought angel food cake, fresh blueberries, raspberries, and strawberries, and instant white chocolate pudding, this layered dessert comes together in minutes and needs only a few hours of chilling before it's ready to serve to your party crowd. White chocolate pudding mix gives you a more white-colored pudding; vanilla tends to be more beige or light yellow. You can substitute if you prefer the flavor of vanilla. While the dessert chills, the pudding soaks into the cake a little bit but does not make it soggy, bringing the entire dessert together for the perfect patriotic picnic treat. This recipe uses regular instant pudding mix, not sugar-free. Sugar-free mixes come in smaller boxes but make the same amount of pudding as the regular mix. If you swap puddings, use two boxes of sugar-free pudding; do not go by the weight of the boxes. Ingredients 2 (3.3-oz. each) boxes white chocolate instant pudding mix 3 cups whole milk 1/2 (8-oz.) container frozen whipped topping, thawed 12 oz. angel food cake, cubed (from 1 prepared angel food cake) 2 cups sliced strawberries, divided 2 cups raspberries, divided 2 1/2 cups blueberries, divided Directions Pour pudding mix into a large bowl; gradually whisk in milk. Continue whisking until mixture starts to thicken, 1 to 2 minutes. Fold in whipped topping. Arrange half of cake cubes in the bottom of a trifle dish. Top with 1 cup strawberries, 1 cup raspberries, and half of pudding. Arrange remaining half of cake cubes in dish; top with 2 cups blueberries and remaining pudding mix. Arrange remaining 1/2 cup blueberries over pudding, in the center; arrange remaining 1 cup each strawberries and raspberries around the edges. Cover and chill for at least 2 hours before serving. Rate It Print