Patriotic Trifle Recipe -
Patriotic Trifle Recipe
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Patriotic Trifle

Recipe by  

"Garnish this colorful dessert with whole strawberries, additional blueberries and fresh mint sprigs."

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Original recipe makes 16 servings, about 2/3 cup each Change Servings
  • PREP

    30 mins

    1 hr 30 mins


  1. Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes. Gently stir in 1-1/2 cups of the whipped topping.
  2. Place 1/2 of the cake cubes in large serving bowl; top with 1 cup of the strawberries and 1/2 cup of the blueberries. Spread pudding mixture over fruit; cover with remaining cake cubes and fruit. Top with remaining 1-1/2 cups of the whipped topping.
  3. Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.
Kitchen-Friendly View


  • Jazz It Up
  • Garnish with whole strawberries, additional blueberries and fresh mint sprigs.

Reviews More Reviews

Most Helpful Positive Review
May 21, 2008

I make this for 4th of July every year and it always goes. The best part is that you can use fat free/ sugar free or light versions of the pudding and coolwhip and it doesn't make it any less yummy. I usually add slivered almonds on top.

Most Helpful Critical Review
Aug 13, 2010

I'm sure I must have done something wrong but mine just didnt turn out good--Also were not really angel food cake fans so maybe that had something to do with it also :/


25 Ratings

Jul 02, 2009

I make this with the jello fat free cheesecake flavor pudding in place of vanilla---much better tasting :)

Jun 01, 2009

This was easy, delicious, and low-fat. I added extra fruit, as the stated amounts didn't really completely cover the layer of cake. Taking time to arrange the cake cut (white) side out really makes a beautiful presentation!

Jul 06, 2010

This version is kinda boring...I take a quater cup of oragnge juice and a teaspoon of almond extract mix together then pour over the cubed angel food cake (the cake will not get soggy it just addes a nice flavor.) Then layer with pudding mixture and frozen strawberries, blueberries and raspberries. Put in frig for about 2 to 3 hours. By the time you are ready to serve the berries have thawd. This is really good!!

May 26, 2009

We all really enjoyed this after our barbeque. It was light and refreshing. I did use some frozen berries with the fresh, and liked the juice soaking into the cake. Since it uses fat-free sugar free pudding and cool whip, it is healthier and yummy at the same time.

Jun 01, 2010

I made this for a Memorial Day picnic with great results! I did end up making a few changes - used pound cake instead of angel food, used cheesecake pudding instead of vanilla and separate layers of strawberry and blueberry jello and didn't have a separate Cool Whip layer. It was truly simple to put together, impressive to see and tasty to eat.

Jun 29, 2010

Very easy and looks so pretty and festive. Light and tasty, too. EDIT 6/29/10: I made this again for the 4th of July because my husband really enjoyed it last year. However, instead of using angel food cake (which I find dry and don't particularly enjoy), I used the Country Pound Cake recipe from this website. Much better-- the cake is moist and subtly flavorful and goes great with the cream and berries!


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