We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.
Loading Video...
Recipe courtesy of Sandra Lee
Recipe courtesy of Sandra Lee
Watch how to make this recipe.
Red, White, and Blue Trifle
Getting reviews...
- Level: Intermediate
- Total: 2 hr
- Prep: 25 min
- Inactive: 1 hr
- Cook: 35 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 311
- Total Fat
- 16 g
- Saturated Fat
- 8 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 3 g
- Sugar
- 9 g
- Protein
- 4 g
- Cholesterol
- 56 mg
- Sodium
- 153 mg
- Level: Intermediate
- Total: 2 hr
- Prep: 25 min
- Inactive: 1 hr
- Cook: 35 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 311
- Total Fat
- 16 g
- Saturated Fat
- 8 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 3 g
- Sugar
- 9 g
- Protein
- 4 g
- Cholesterol
- 56 mg
- Sodium
- 153 mg
Ingredients
Directions
- Bake the red velvet cake mix according to package directions and allow to cool.
- Using a serrated knife cut the red velvet cake into 1-inch square pieces and line the bottom of the trifle bowl with half of the cake squares.
- Using a spatula, spread about a 2-inch layer of whipped topping on top of the cake squares.
- Layer about 1 1/2 pints of the blueberries on top of whipped topping.
- Layer the remaining cake pieces on top of the blueberries forming a second layer of cake.
- Using a spatula, spread remaining whipped topping over the cakes pieces.
- Decorate the perimeter with the strawberries; placing the strawberries cut side down. Sprinkle the remaining blueberries on top of the trifle inside the strawberry perimeter.
