Colorful Strawberry Blueberry Trifle for 4th July

Bettyskitchen's picture

Dec. 06, 2010

In this video, Betty demonstrates how to make a fresh strawberry/blueberry trifle--complete with pound cake, white chocolate pudding, and whipped topping for the top! Since it is red, white, and blue, it will be great for your 4th of July celebration!


Strawberries 1 Quart , washed and cut into quarters
Blueberries 1 Quart
Splenda/Other artificial sweetener /sugar 4 Tablespoon
Pound cake 4 Cup (64 tbs) , cubed (May Use Angel Food Cake / Pound Cake From The Deli)
White chocolate pudding mix 3 1/2 Ounce (1 Small Or Large Package Sugar
Milk 2 Cup (32 tbs) (May Use Skim Milk)
Frozen whipped topping 8 Ounce , thawed


Prepare your strawberries and blueberries, and place them in two separate medium-sized bowls. Sprinkle 2 tablespoons Splenda over each bowl, and stir until blended in. Reserve 1/2 cup strawberries and 1/2 cup of blueberries for garnish. Now, make your white chocolate pudding. Add 2 cups of cold milk to 1 small package of white chocolate pudding mix. Beat for 2 minutes, and set aside. In a large clear bowl, assemble your trifle. Place 2 cups cubed pound cake, followed by 1/2 of your sweetened strawberries and 1/2 of your sweetened blueberries. Now spread 1/2 of your white chocolate pudding over the top. Make sure each layer gets to the sides of the bowl for looks. Repeat the four layers. Spoon 8 oz. whipped topping on top, and place your reserved strawberries and blueberries as garnish. Cover with plastic wrap and refrigerate 8 hours or overnight before serving. Beautiful, healthy, and terrific!!!

Recipe Summary

Difficulty Level: Easy
Servings: 6

Nutrition Facts

Serving size

Calories 1092Calories from Fat 299

 % Daily Value*

Total Fat 41 g63.1%

Saturated Fat 22 g110%

Trans Fat 0 g


Sodium 868 mg36.17%

Total Carbohydrates 172 g57.3%

Dietary Fiber 8 g32%

Sugars 118 g

Protein 17 g34%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet