Description

This vibrant Patriotic Trifle is a beautiful layered dessert combining light whipped cream, creamy cheesecake pudding, moist pound cake, and fresh strawberries and blueberries. Perfect for celebrations, its red, white, and blue colors make it ideal for holidays like Independence Day or Memorial Day. Easy to assemble and chilled for hours to meld flavors, this trifle offers a refreshing, indulgent treat.

Ingredients

Scale

Dairy and Cream

2 cups (480 ml) heavy cream
2 cups (480 ml) milk
½ cup (120 g) sour cream

Sweeteners and Mixes

½ cup (100 g) white sugar
2 (3.4 ounce / 96 g each) packages instant cheesecake pudding mix
2 teaspoons (10 ml) lemon juice

Bakery

2 (9 ounce / 255 g each) packages pound cake, cut into 1-inch cubes

Fruit

1 (16 ounce / 454 g) carton strawberries, sliced
1 cup (150 g) fresh blueberries

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Instructions

Make Whipped Cream: In a medium bowl, combine 2 cups heavy cream and ½ cup white sugar. Beat at high speed until stiff peaks form, meaning the cream holds its shape firmly without collapsing. This whipped cream adds lightness and structure to the trifle.
Prepare Pudding Mixture: In another medium bowl, beat 2 packages of instant cheesecake pudding mix with 2 cups milk for 2 minutes until thickened. Stir in ½ cup sour cream and 2 teaspoons lemon juice. Gently fold in 1 cup of the whipped cream to retain airiness.
Cube Pound Cake: Slice the 2 packages of pound cake into approximately 1-inch cubes, ready for layering.
First Layer Assembly: In a 4-quart trifle bowl, place one quarter of the pound cake cubes evenly on the bottom. Layer a quarter of the pudding mixture over the cake, then spoon a quarter of the sliced strawberries on top. Keep layers distinct for visual appeal.
Repeat Layers: Repeat the pound cake, pudding mixture, and strawberry layers three more times or until the bowl is nearly full, maintaining clear layers for a beautiful presentation.
Top with Whipped Cream and Fruit: Spread the remaining whipped cream on top of the trifle. Decorate the surface with the remaining sliced strawberries and fresh blueberries for patriotic colors.
Chill and Serve: Cover the trifle loosely with plastic wrap and refrigerate for at least 4 hours to let the layers set and flavors meld. Remove from refrigerator just before serving.

Notes

Use a clear glass trifle bowl to showcase the beautiful red, white, and blue layers.
For extra flavor, consider adding a splash of vanilla extract to the whipped cream.
If you prefer, substitute the pound cake with angel food cake for a lighter texture.
Prepare the trifle a day ahead to allow flavors to fully develop.
Ensure to fold the whipped cream gently into the pudding mixture to keep the dessert light and airy.