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Red, White & Blue Berry Trifle

This luscious trifle tastes best if made the day before serving. Keep additional berries on hand for decoration. —Kaia McShane, Munster, Indiana
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    12 servings

Ingredients

  • 1 can (14 ounces) sweetened condensed milk
  • 1-1/2 cups 2% milk
  • 2 packages (3.4 ounces each) instant lemon pudding mix
  • 1/2 cup sour cream
  • 2 cups fresh blueberries
  • 2 cups fresh raspberries
  • 1 tablespoon lemon juice
  • 1 loaf (16 ounces) frozen pound cake, thawed and cubed
  • 1 container (8 ounces) frozen whipped topping, thawed
  • Optional: Additional blueberries and raspberries

Directions

  • In a large bowl, whisk condensed milk, 2% milk and pudding mix 2 minutes. Fold in sour cream. In another bowl, toss blueberries and raspberries with lemon juice.
  • In a greased 9-in. springform pan, layer half each of the following: cake cubes, berry mixture and pudding mixture. Repeat layers. Refrigerate, covered, at least 2 hours before serving.
  • To serve, remove rim from pan. Serve with whipped topping and, if desired, additional berries.
Nutrition Facts
1 piece (calculated without additional berries): 418 calories, 15g fat (10g saturated fat), 74mg cholesterol, 397mg sodium, 65g carbohydrate (48g sugars, 2g fiber), 7g protein.

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Reviews

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Average Rating:
  • diddisnap
    Jun 14, 2017

    Good recipe and I have been making various types of trifles for many years as my family is from England. Great thing about trifle is you can do so many things with it! I do have a few suggestions. I suggest using strawberries, sliced bananas, and thawed, undrained frozen blueberries. Why frozen? The juice from the thawed blueberries will absorb into the cake. Next suggestion is for Angel Food Cake instead of pound cake. It is fat free and will absorb the juices better. I also use vanilla pudding and don't add sour cream or condensed, just 2% per box directions. I layer with cake pieces, then blueberries (with juice), then pudding, then strawberries and bananas, then whipped cream then repeat. I have also done sugar-free pudding and sugar-free whipped cream for a super diet friendly dessert and know one even new!

  • debpenns
    Jun 26, 2016

    No comment left

  • angie_evans
    Oct 6, 2013

    I liked this recipe, but next time I will use vanilla or another pudding flavor. .

  • jen46622
    Sep 1, 2013

    No comment left

  • MaryAnnKaase
    Aug 29, 2013

    The perfect summer recipe! I put it in a large glass bowl. Used French vanilla pudding instead of lemon. Delicious!

  • spiceygas
    Aug 26, 2013

    I made it with strawberries and blueberries. Turned out really well. It took some maneuvering to get everything to fit in the springform pan, but overall it was pretty easy to make.And everyone loved it. Even the folks who don't like dessert loved it.

  • annedailey
    Jul 29, 2013

    No comment left

  • cstamper1438
    Jul 15, 2013

    I recently made this for a party. I put it in individual jars & was thrilled when quest were able to take left over jars home. It was pretty easy to put together!

  • BethP13
    Jul 14, 2013

    No comment left

  • boysrus4
    Jul 9, 2013

    No comment left