Fresh blueberries and strawberries paired with a light cheesecake flavor make this Red, White, and Blue Trifle recipe the perfect Summer Dessert. I always make this easy and low calorie dessert for cookouts and Summer gatherings as it is always a huge hit as it not only tastes delicious but it looks really beautiful too. I am sure that you can also see from the red, white, and blue colors that this is a perfect dessert to serve up on the 4th of July or Memorial Day. For serving, I always use a trifle dish but you could easily use a large bowl or make this dessert into individual cups. Make sure to not that depending on how large your trifle dish is, you might have to double the ingredients to fill it all the way to the top. Enjoy!
Ingredients
- 4 ounce box sugar free fat free Cheesecake flavored Jello pudding mix
- 1 1/2 cups skim milk
- 1 pint fresh blueberries
- 1 pint fresh strawberries
- 1 8 ounce container Cool Whip Free topping
- 1 8-9 inch round Angel Food Cake
Instructions
- Wash and drain blueberries and strawberries. Slice strawberries into small slices.
- In a small bowl, mix sugar free fat free cheesecake Jello mix with 1 1/2 cups skim milk. Using a whisk, whisk together for 2 minutes until pudding starts to thicken.
- Fold in Cool Whip Free topping into pudding mixture and stir for 1-2 minutes.
- Slice up Angel Food Cake into small cubes.
- Using a trifle dish or large bowl, layer 1/3 Angel Food Cake cubes in the bottom of dish.
- Top Angel Food Cake with 1/3 blueberries.
- Add 1/3 Jello mixture on top of blueberries. (I used a plastic bag to pipe filling onto blueberries, just cut a small slit in the corner of bag after filling it with Jello filling.)
- Add 1/3 strawberry slices onto Jello mixture.
- Repeat all layers twice and top with additional blueberries and or strawberries.
