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It’s been extra hot and humid in Louisiana lately, so we aren’t planning much for the 4th of July. I decided on an easy treat to keep us cool over the long weekend . My favorite…Red, White, and Blue Mini Trifles.
Who else can appreciate a dessert that looks like you spent hours on it, but in fact, it took less than 15 minutes plus the passive refrigeration time? Definitely one of my favorite kinds of recipes. I used store-bought angel food cake and the rest was simply preparing the pudding and slicing the fruit.
This recipe would work for a large trifle bowl too; I opted to do mini individual trifles using jars with handles for easy enjoyment. Be Well-Omniley😘
1 hour 10 minutes
2 3.4 oz pkg instant vanilla pudding
4 cups milk
12 oz angel food cake, cut into cubes
8 oz whipped cream
1 pkg blueberries, fresh
1 pkg strawberries, sliced thinly
6 glass jar 6-8oz
Make pudding according to package instructions. Add a layer of pudding in each cup. Add a layer of angel food cake cubes. Next a layer of strawberries, and repeat layers. Refrigerate for 1-2 hours. Then top with whipped cream, strawberries and blueberries. Serve immediately.
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Serving Size: 1
Amount Per Serving: Calories: 359 Total Fat: 13g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 42mg Sodium: 540mg Carbohydrates: 51g Fiber: 1g Sugar: 16g