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Red, White & Blue Berry Trifle


Layered pound cake with a creamy pudding mixture and fresh berries is a perfect dessert for any patriotic holiday, or a way to enjoy summer fresh berries.

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Rate this recipe 4.6/5 (29 Votes)


  • 1 (14-ounce) can sweetened condensed milk
  • 1 1/2 cups 2% milk
  • 2 (3.4 ounce) packages instant lemon pudding mix
  • 1/2 cup sour cream
  • 2 cups fresh blueberries
  • 2 cups fresh raspberries
  • 1 tablespoon lemon juice
  • 1 (16-ounce) package frozen pound cake, thawed and cubed
  • 1 (8-ounce) container frozen whipped topping, thawed
  • Additional blueberries and raspberries, optional


Servings 12
Preparation time 20mins
Cooking time 140mins
Adapted from


Step 1

In a large bowl, whisk sweetened condensed milk, 2% milk and pudding mix for about 2 minutes. Fold in sour cream. In another bowl, toss blueberries and raspberries with lemon juice.

In a greased 9-in. springform pan, layer half of the cake cubes, half of the berry mixture and half of the pudding mixture; repeat. Refrigerate, covered, at least 2 hours before serving.

To serve, remove rim from springform pan. Serve with whipped topping and, if desired, additional berries. Yield: 12 servings.

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