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Perfect Red White & Blueberry Trifle: Easy Labor Day Dessert

red white and blueberry trifle - featured image
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A festive, no-bake dessert featuring layers of vanilla pound cake, vanilla pudding, whipped cream, and fresh red, white, and blue berries. It is quick to assemble, visually stunning, and perfect for Labor Day celebrations.

Ingredients

Scale
  • 1 loaf vanilla pound cake, sliced into 1-inch cubes
  • 2 cups strawberries, hulled and sliced
  • 2 cups fresh blueberries
  • 1 cup fresh raspberries
  • 2 cups cold heavy cream
  • 1/4 cup confectioners’ sugar, sifted
  • 1 tablespoon pure vanilla extract
  • 1 package (3.4 oz) vanilla instant pudding mix
  • 2 cups cold whole milk
  • 1/2 cup white chocolate shavings, for garnish

Instructions

  1. Slice pound cake into 1-inch cubes. Optionally toast cubes at 350°F (175°C) for 5-7 minutes to dry them out, then let cool completely.
  2. In a medium bowl, whisk instant vanilla pudding mix and cold milk vigorously for 2 minutes until thickened. Cover and refrigerate for at least 10 minutes to set.
  3. In a large chilled bowl, pour cold heavy cream. Add sifted confectioners’ sugar and vanilla extract. Whip on medium-high speed until stiff peaks form. Set aside.
  4. Arrange a single layer of pound cake cubes at the bottom of a large glass trifle bowl.
  5. Spoon half of the prepared pudding mixture over the cake layer, spreading it evenly to seep into gaps.
  6. Scatter half of the strawberries, blueberries, and raspberries over the pudding layer.
  7. Spoon half of the whipped cream over the berries, gently spreading to cover the fruit.
  8. Add the remaining pound cake cubes on top of the cream.
  9. Spread the remaining pudding mixture over the second cake layer.
  10. Top with the remaining fresh berries, arranging them artfully.
  11. Pipe or spoon the remaining whipped cream over the top, creating peaks and swirls.
  12. Sprinkle white chocolate shavings over the top and add extra whole berries for garnish.
  13. Refrigerate for at least 2 hours before serving to allow flavors to meld and cake to soften.

Notes

Chill your bowl and whisk before whipping cream for best results. Toasting the cake cubes helps prevent sogginess. The trifle tastes better the next day as flavors meld. For a gluten-free version, use gluten-free pound cake and pudding mix. For a dairy-free option, use almond milk in the pudding and coconut cream for whipping, though the pudding mix may need adjustment.

Nutrition

Keywords: Labor Day dessert, trifle recipe, red white and blue dessert, berry trifle, easy no-bake dessert, summer dessert, pound cake trifle

Find it online: https://tomyumy.com/perfect-red-white-and-blueberry-trifle-easy-labor-day-dessert/