A 4th of July flag cake recipe featuring creamy vanilla pudding, a graham cracker crust, and fresh berries makes for a perfect summertime holiday treat.
Preparation Time
30 mins
Total Time
30 mins
Calories
244 Calories
Recipe Instructions
Step 1
Beat cold milk and instant pudding mix together in a bowl with an electric mixer until no lumps remain.
Step 2
Beat cream cheese in a separate bowl with an electric mixer until creamy; gradually beat in milk-pudding mixture until smooth. Fold in whipped topping.
Step 3
Combine graham cracker crumbs and melted butter in a separate bowl until evenly moistened; press into the bottom of a 9x13-inch baking dish.
Step 4
Set 45 blueberries and 60 raspberries aside for topping; combine remaining blueberries, remaining raspberries, and strawberries in a bowl. Arrange strawberry mixture over graham cracker crust; spread pudding mixture on top. Top with reserved blueberries and raspberries to make a flag design.
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
