• Dye-Free Independence Day Berry Trifle

    Prep time: 30 Minutes Cook time: 60 Minutes Servings: 12

    The summer heat and berry season calls for a light and refreshing dessert.

     

    This recipe is a great make ahead solution for any summer party or Fourth of July celebration. You can assemble in the fridge the day before - or you can prepare all of the components of the dish and store separately until closer to the festivities. 

    Ingredients:

    Instructions:

    1. In a stand mixer, whisk the milk and instant pudding together until set. Then remove the pudding from the mixer.

    2. In the now empty mixing bowl, add the yogurt, sour cream and cream cheese. Mix until smooth. Slowly incorporate 1c. of the whipped cream and the pudding until it is all incorporated together. (At this point you can now store this separately until you are ready to assemble.

    3. Put 1/3 of the cake cubes into the bottom of the trifle stand or bowl. Then layer 1/3 of the pudding mixture and half of the whipped topping. Put one third of the berries on top.

    4. Repeat step three two more times. However on the last layer, there will be no whipped topping added. You can arrange the fruit as desired for presentation purposes.

    5. Refrigerate for at least 3 hours (up to 24 hours) prior to serving to let the flavors incorporate.

    6. Serve and enjoy!