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Perfect Red White and Blueberry Icebox Trifle Recipe

red white and blueberry icebox trifle - featured image
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A no-bake, crowd-pleasing dessert featuring layers of creamy vanilla pudding, juicy strawberries, sweet blueberries, and soft pound cake cubes, all chilled to perfection. Perfect for patriotic holidays and summer gatherings.

Ingredients

Scale
  • 2 boxes (3.4 oz each) instant vanilla pudding mix
  • 3 cups cold whole milk
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened to room temperature
  • 1 cup powdered sugar
  • 8 oz frozen whipped topping, thawed
  • 2 pounds fresh strawberries, hulled and sliced
  • 2 cups fresh blueberries
  • 1 tablespoon granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 store-bought pound cake (10.75 oz), cut into 1-inch cubes
  • Optional: 2 tablespoons berry liqueur or fruit syrup
  • Fresh mint sprigs for garnish
  • Extra berries for garnish

Instructions

  1. Prepare the berries: Wash strawberries and blueberries. Hull and slice strawberries into quarter-inch thick pieces. Place sliced strawberries and blueberries in a medium bowl. Sprinkle with 1 tablespoon granulated sugar and 1 tablespoon lemon juice. Gently toss and set aside for 15-20 minutes to release juices.
  2. Make the cream cheese layer: In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy (about 2 minutes). Scrape down sides. Add powdered sugar and beat until fully incorporated (another minute). Set aside.
  3. Prepare the vanilla pudding: In a separate large bowl, whisk together both boxes of instant vanilla pudding mix with 3 cups cold whole milk. Whisk vigorously for about 2 minutes until pudding begins to thicken. Let sit for 3-5 minutes to set up slightly.
  4. Combine the cream elements: Add prepared vanilla pudding to cream cheese mixture. Beat on low speed until just combined, then increase to medium and beat for another minute until smooth and creamy. Fold in thawed whipped topping with a rubber spatula until light and airy.
  5. Cube the pound cake: Unwrap pound cake and cut into 1-inch cubes. If using optional berry liqueur, lightly brush or drizzle over cake cubes and toss gently.
  6. Layer the trifle: Start with a single layer of pound cake cubes covering the bottom of a trifle dish. Spoon about one-third of the cream mixture over the cake cubes and spread evenly. Add a layer of macerated berries, including some juice. Repeat layers: cake cubes, cream mixture, berries. End with remaining cream mixture on top. Reserve a handful of prettiest berries for garnish.
  7. Chill: Cover trifle dish tightly with plastic wrap and refrigerate for at least 4 hours, ideally overnight.
  8. Garnish and serve: Just before serving, arrange reserved strawberries and blueberries on top in a decorative pattern. Add fresh mint sprigs. Serve cold, scooping all the way down through layers.

Notes

For best results, use room temperature cream cheese and let the trifle chill overnight. Drain berries if they are extra juicy to prevent sogginess. Use a serrated knife for cutting pound cake to avoid crushing.

Nutrition

Keywords: trifle, no-bake dessert, red white and blue, Fourth of July, Memorial Day, berry dessert, summer dessert, icebox cake

Find it online: https://flurpchef.com/perfect-red-white-and-blueberry-icebox-trifle-recipe/