Red, White, and Blue Trifle
- Level: Intermediate
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 311
- Total Fat
- 16
- Saturated Fat
- 8
- Carbohydrates
- 40
- Dietary Fiber
- 3
- Sugar
- 9
- Protein
- 4
- Cholesterol
- 56
- Sodium
- 153
- Total: 2 hr
- Prep: 25 min
- Inactive: 1 hr
- Cook: 35 min
Ingredients
1 box red velvet cake mix, about 18 ounces (if you can't find red velvet cake use 1 box chocolate cake plus a bottle of red food coloring)
1 (16-ounce) tub whipped topping
2 pints blueberries
1 pint strawberries, tops removed
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.