Layers of festive colors in this trifle recipe add to your Fourth of July celebration. Cut some of the strawberries into star shapes for even more patriotic flair.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary test

30 mins
1 hr
1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • If desired, cut half of the strawberry slices into star shapes using a 1-inch star-shaped cutter; set aside. Prepare pudding mix according to package directions using the 2 cups milk; set aside. In a large mixing bowl beat cream cheese and yogurt with an electric mixer on medium speed until smooth. Beat in pudding. Fold in whipped topping.

  • To assemble, spoon one-third of the cake cubes into a 2 1/2- to 3-quart trifle dish or clear glass bowl. Top with one-third of the pudding mixture. Arrange some of the star-shaped strawberries against the sides of the dish on top of the pudding mixture in dish, making a circle of star-shaped berries. Fill in the center with some of the uncut sliced strawberries. Top with a layer of one-third of the blueberries. Repeat layers. Top with remaining cake and pudding mixture. Arrange remaining blueberries in a 3 1/2-inch rectangle in one corner of the top. Arrange remaining strawberry stars in rows, resembling stripes on a flag.

  • Cover and chill up to 24 hours.

Nutrition Facts

260 calories; fat 10g; cholesterol 23mg; saturated fat 7g; carbohydrates 37g; mono fat 2g; poly fat 1g; insoluble fiber 2g; sugars 28g; protein 6g; vitamin a 361.5IU; vitamin c 33.6mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 23.9mcg; vitamin b12 0.4mcg; sodium 338mg; potassium 245mg; calcium 123mg; iron 0.4mg.