I love seeing all of the patriotic decor and desserts come out for the Fourth. There’s nothing like seeing red, white, and blue to make me feel proud to be an American. The Fourth is one of those fantastic holidays that we celebrate by grilling and spending time on the water. What better way to end a day on the lake than a cool and refreshing trifle with fresh fruit.
Don’t let the fresh fruit fool you, this dessert isn’t guilt free. But, you can always make an exception during the holidays, and it’s absolutely worth every single calorie. I promise this is sure to be a show stopper. I’m already getting requests to make it again on the Fourth.
Berry Cheesecake Trifle for the Fourth
Author: Jennifer Green
Ingredients
- 2 pints fresh blueberries
- 2 fresh strawberries, sliced
- 1 store bought angel food cake, cut into 1" cubes (10 oz loaf)
- 1 block cream cheese (softened to room temperature)
- 1 can sweetened condensed milk
- 1 cup milk
- 1 small package instant Jello cheesecake pudding mix
- 1 large container of Cool-Whip
- In a bowl mix 1 cup of milk with pudding mix, set aside.
- In a large bowl combine cream cheese and sweetened condensed milk. Add pudding mixture.
- Fold Cool-Whip in to the mixture.
- Begin by arranging half of the angel food cake in the bottom of a 14 cup trifle bowl.
- Add a layer of blueberries, be sure to put the bulk of the berries closer to the edges of the bowl.
- Spread a layer of the cheesecake mixture on top of the blueberries.
- Top mixture with a layer of strawberries.
- Arrange second half of the angel food cake.
- Add a second layer of blueberries.
- Add a second layer of cheesecake mixture (you may have a little left over depending on the size of your dish, it makes a great fruit dip!)
- Arrange remaining blueberries and strawberries on the top of the dish in a festive pattern.
- chill at least 1 hour in the refrigerator.
I love trifles! Such easy desserts to put together and they look so pretty too!