4th of July Flag Cake

Creamy vanilla pudding, a graham cracker crust, and fresh, summer berries combine for refreshing taste in this flag-decorated 4th of July cake.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 244 Calories

Ingredients

• 2 cups graham cracker crumbs
• 1 (8 ounce) package cream cheese, softened
• 4 cups fresh blueberries
• 3 cups sliced fresh strawberries
• 2 cups fresh raspberries
• 1 (5.1 ounce) package instant vanilla pudding mix
• 0.5 cup unsalted butter, melted
• 1.5 cups cold milk
• 1.5 cups frozen whipped topping (such as Cool Whip®), thawed

Recipe Instructions

Step 1

Beat cold milk and instant pudding in a bowl until no lumps remain. Beat cream cheese in a separate bowl until creamy. Gradually add in milk-pudding mixture and mix until smooth. Mix in whipped topping.

Step 2

Mix graham cracker crumbs and melted butter in a bowl until crumbs are completely moistened. Spread into a 9x13-inch baking dish and push down to create an even crust.

Step 3

Set aside 45 blueberries and 60 raspberries for topping. Mix remaining blueberries, raspberries, and strawberries together in a bowl and pour on top of the graham cracker crust. Spread pudding mixture evenly over the berries, making the top as smooth as possible. Top with reserved blueberries and raspberries to make a flag design.