So, I wanted to make something patriotic for dessert for July 4th and was going through all of my recipes on Pinterest and also visiting several of my favorite food blogs . . and as soon as I saw this photo, I knew I had to make Skinnytaste’s Red, White & Blueberry Trifle. This recipe is all HERS and her photo is absolutely gorgeous! I had some left over chocolate chip cookies and used those as my very bottom layer. . which my nephew, Andrew, seemed to appreciate when he took a bite and tasted the chocolate chip cookie!

You must try this recipe! It’s oh so yummy!

Red, White and Blueberry Trifle

Print Recipe

Red White and Blueberry Trifle

Author: Hip Foodie Mom

Ingredients

For the cream filling:

6 tbsp fat-free sweetened condensed milk I used Borden Eagle
1 1/2 cups cold water
1 package sugar-free white chocolate instant pudding mix
12 oz fat-free frozen whipped topping thawed

For the trifle:

10 oz angel food cake cut into 1-inch cubes (I used pound cake)
2 pints strawberries sliced
2 pints blueberries

Instructions

Wash and cut all of the strawberries.
Whisk the condensed milk and water in a bowl. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping.
Arrange half of the cake in the bottom of a 14-cup trifle dish. If you don't have a trifle dish, try a deep, clear, tall bowl like I did. I know it's not ideal but don't let not having the dish keep you from trying this!
Sprinkle evenly with a layer of blueberries. Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic ziploc bag and cut the corner off). Top with a layer of strawberries.
Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture.
Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern.
Cover and refrigerate at least one 1 hour.

More ideas for your 4th of July menu!

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