Fourth of July Trifle

 

Ingredients

Ingredient Checklist

• 4 ½ cups fresh strawberries, hulled and sliced
• 1 4-serving-size package vanilla instant pudding and pie filling mix
• 2 cups milk
• 1 8 ounce package cream cheese, softened
• 1 5-6 ounce carton vanilla-flavored Greek yogurt
• 1 8 ounce container frozen non-dairy whipped dessert topping, thawed
• 1 10-12 ounce purchased angel food cake, cut into 1-inch cubes
• 1 ½ cups fresh blueberries

Directions

Instructions Checklist

• Step 1

  If desired, cut half of the strawberry slices into star shapes using a 1-inch star-shaped cutter; set aside. Prepare pudding mix according to package directions using the 2 cups milk; set aside. In a large mixing bowl beat cream cheese and yogurt with an electric mixer on medium speed until smooth. Beat in pudding. Fold in whipped topping.

• Step 2

  To assemble, spoon one-third of the cake cubes into a 2 1/2- to 3-quart trifle dish or clear glass bowl. Top with one-third of the pudding mixture. Arrange some of the star-shaped strawberries against the sides of the dish on top of the pudding mixture in dish, making a circle of star-shaped berries. Fill in the center with some of the uncut sliced strawberries. Top with a layer of one-third of the blueberries. Repeat layers. Top with remaining cake and pudding mixture. Arrange remaining blueberries in a 3 1/2-inch rectangle in one corner of the top. Arrange remaining strawberry stars in rows, resembling stripes on a flag.

• Step 3

  Cover and chill up to 24 hours.