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Red White and Blue Trifle
Red white and blue trifle is a dessert made of layer of pound cake, whipped cream filling, and fruit.
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
12
servings
Calories
699
kcal
Author
Kate @ I Heart Eating
Equipment
Trifle dish
Ingredients
1
cup
cold milk
1
cup
cold sour cream
3.4
ounces
instant cheesecake-flavored pudding mix
2
cups
heavy whipping cream
whipped
8
cups
cubed pound cake
2
pounds
fresh strawberries
stemmed and sliced
11
ounces
fresh blueberries
Instructions
In a large bowl, whisk the milk, sour cream, and pudding mix together until thickened.
Fold in whipped cream just until combined.
Place half of the cake cubes in the bottom of the trifle dish.
Layer one-third of the strawberries over the cake.
Sprinkle one-third of the blueberries over the strawberries.
Spoon top half of the whipped cream mixture over the fruit.
Repeat layers once.
Top with remaining berries.
Chill until ready to serve.
Notes
Milk:
You can use any milk from skim milk to whole milk.
Sour cream:
I recommend using either full-fat or lite sour cream. I've also used plain nonfat Greek yogurt, and that works well, too.
Pudding mix:
If you can't find cheesecake pudding mix, instant vanilla makes a good substitute.
Whipped cream:
You can find tips and extra information on how to make
homemade whipped cream here
.
Pound cake:
If using premade pound cake, you'll need a 16 ounce pound cake. I've used frozen pound cake and cubed it straight from the freezer without thawing. This is a great recipe for making
homemade pound cake
.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
699
kcal
|
Carbohydrates:
117
g
|
Protein:
11
g
|
Fat:
22
g
|
Saturated Fat:
12
g
|
Trans Fat:
1
g
|
Cholesterol:
224
mg
|
Sodium:
996
mg
|
Potassium:
390
mg
|
Fiber:
3
g
|
Sugar:
71
g
|
Vitamin A:
932
IU
|
Vitamin C:
47
mg
|
Calcium:
200
mg
|
Iron:
5
mg