Red, White & Blueberry Trifle

RWB Trifle.jpg

 (The Pampered Chef)

  • Prep Time


  • Cook Time


  • Total Time


  • Servings


Cheer for Team USA between bites of this deliciously patriotic dessert. 


  • 1 Prepared angel food cake (13 ounces)
  • 1 quart fresh strawberries
  • 3 cup fresh blueberries
  • 1 container (16 ounces) frozen sliced strawberries in syrup, thawed
  • 4 container (6 oz/175 g each) blended strawberry yogurt
  • 1 package (3.3 oz) white chocolate instant pudding and pie filling
  • 2 tablespoon fresh lemon juice
  • 2 cup thawed frozen whipped topping, divided


Step 1:

  • Cut cake into 1-in. (2.5-cm) cubes; set aside. Hull fresh strawberries and cut into quarters. Set aside 1/2 cup (125 mL) of the fresh strawberries and 1/2 cup (125 mL) of the blueberries for garnish. In Classic Batter Bowl, combine remaining fresh and frozen strawberries; mix well.

Step 2:

  • In Stainless (4-qt./4-L) Mixing Bowl, whisk yogurt, pudding mix and lemon juice until smooth; immediately fold in 1 cup (250 mL) of the whipped topping.

Step 3:

  • To assemble trifle, place one-third of the cake cubes into Trifle Bowl. Top with one-third of the strawberry mixture and one-third of the blueberries, pressing down lightly. Top with one-third of the yogurt mixture, spreading evenly. Repeat layers two times, spreading last layer evenly.

Step 4:

  • To garnish, fill Easy Accent Decorator fitted with open star tip with remaining whipped topping. Pipe whipped topping over top of trifle; garnish with reserved berries. Refrigerate until ready to serve.

Cook's tip:

  • Cheesecake pudding and pie filling or vanilla pudding and pie filling can be substituted for the white chocolate pudding, if desired. If using vanilla pudding, add 6-8 drops of red food coloring for a pinker color, if desired.