4th of July Flag Cake

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

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 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.