Should you make a trifle the day before?

Yes, making your 4th of July Trifle the day before is actually recommended. It allows the layers to solidify, the pudding to set, and the flavors to combine. Just keep it tightly covered in the fridge, and add the final whipped topping and decorative fruit right before serving to maintain a fresh, polished look.

What are the layers of a trifle in order?

A traditional trifle usually starts with a sponge base like cake cubes, followed by pudding or custard, then fruit, and finally whipped topping. The ingredients for this 4th of July trifle are similar: angel food cake, white chocolate pudding, blueberries, strawberries, and whipped topping. Finish with a decorative fruit topping for that wow factor.

What are the ingredients in a traditional trifle?

Classic trifles often include sponge cake (sometimes soaked in sherry), custard or pudding, jelly, fruit, and whipped cream. Our 4th of July Trifle uses an American twist with white chocolate pudding, fresh berries, and store-bought whipped topping. It's alcohol-free, no-bake, and family-friendly, making it ideal for summer gatherings.

What is trifle called in America?

In the U.S., it's still called “trifle,” though it's often seen in simpler, quicker forms. American trifles like this 4th of July Trifle tend to skip alcohol and custard in favor of pudding and whipped topping. They’re easier to assemble and tailor to casual holidays like Independence Day. This red, white, and blue version is a perfect example of how American-style trifle can be just as festive and delicious, especially when paired with summer-ready sides like Kiwi Mango Fruit Salad or a fresh Greek Yogurt Cookie Dough for a lighter treat.

4th of July Trifle Recipe (Easy Patriotic Dessert)

Name: 4th of July Trifle Recipe (Easy Patriotic Dessert)
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 6.8 ounces instant white chocolate pudding (two 3.4 oz boxes); 4 cups cold whole milk; 14 ounces angel food cake, cut into 1-inch cubes; 16 ounces whipped topping, thawed (two 8 oz containers); 32 ounces fresh strawberries, sliced and dried; 18 ounces fresh blueberries, washed and dried

Ingredients

Scale

6.8 ounces instant white chocolate pudding (two 3.4 oz boxes)

4 cups cold whole milk

14 ounces angel food cake, cut into 1-inch cubes

16 ounces whipped topping, thawed (two 8 oz containers)

32 ounces fresh strawberries, sliced and dried

18 ounces fresh blueberries, washed and dried

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Instructions

1. Prepare the pudding with cold milk as per package directions and refrigerate until set.

2. Layer cake cubes at the bottom of a trifle bowl (3.25 qt or larger).

3. Spoon half of the pudding over the cake.

4. Line sliced strawberries along the edges and spread more across the layer.

5. Add a layer of blueberries.

6. Spread one container of whipped topping over the berries.

7. Repeat layers with remaining cake, pudding, strawberries, and blueberries.

8. Top with the second container of whipped topping.

9. Decorate the top with remaining berries and refrigerate at least 1 hour before serving.

Notes

Ensure berries are completely dry to prevent soggy layers.

Assemble up to 1 day in advance and refrigerate covered.

Use a clear glass trifle bowl for best presentation.

Author: EmilyFrost
Prep Time: 20 minutes
Cook Time: 0 minutes
Method: Layered, No-Bake
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 18g
Sodium: 180mg
Fat: 7g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 3g
Cholesterol: 10mg