All-American Trifle

This red white and blue Fourth of July trifle is made by layering pound cake, whipped cream, strawberries, and blueberries for the perfect celebratory dessert.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 537 Calories

Ingredients

• 1 (3.3 ounce) package instant white chocolate pudding mix
• 1 quart heavy cream
• 3 pounds fresh strawberries, hulled and sliced
• 1 (6 ounce) container lemon yogurt
• 2 (16 ounce) prepared pound cakes, cubed
• 2 pints fresh blueberries, or as needed
• 0.25 cup white sugar
• 2 tablespoons coconut-flavored rum, or to taste, divided

Recipe Instructions

Step 1

Sprinkle strawberries with sugar in a bowl; stir to distribute sugar, and set aside.

Step 2

Chill a large metal mixing bowl and beaters from an electric mixer.

Step 3

Pour cream into the chilled mixing bowl, and add lemon yogurt, pudding mix, and about 1 tablespoon of coconut rum; beat until fluffy with an electric mixer set on medium speed.

Step 4

Repeat the layers several times, ending with a layer of strawberries sprinkled with blueberries and reserving about 1 cup of whipped cream; top the trifle with dollops of whipped cream to serve. Refrigerate leftovers.

Step 5

Gather all ingredients.

Step 6

Spread a layer of pound cake cubes into the bottom of a glass trifle dish, and sprinkle cubes with remaining tablespoon coconut rum. Cover pound cake with a layer of strawberries; sprinkle blueberries over strawberries. Spread a thick layer of whipped cream over the berries.