Looking for a delicious and patriotic summer dessert? Try this Red, white, and blueberry trifle with homemade vanilla pudding!
We are gearing up for a summer full of family get togethers and I have been testing out some new recipes to take along with us. I love a good fresh dessert made with berries – especially strawberries and blueberries to add a patriotic flare. Even if I’m not hosting, I always bring along a fun patriotic dessert to any 4th of July party. I’m really excited to share this red, white, and blueberry trifle with homemade vanilla pudding – my family absolutely loved it and I’m sure yours will too.
This recipe uses simple, fresh ingredients and the homemade pudding takes about 5 minutes to cook – an easy dessert for anyone to make.
I used a2 Milk® in my pudding and no butter so even if you have milk sensitivities, you can enjoy this deliciously creamy dessert.
Red, White, and Blueberry Trifle
- 4 cups of fresh blueberries and strawberries
- 1 Angel Food Cake Loaf (you can also use pound cake) cut into 1″ squares
- 4 cups a2 milk®
- 4 Tbsp. cornstarch
- 1 cup granulated sugar
- 1 tsp. vanilla
- 3 egg yolks
- 8 Mason Jars for serving
The pudding is really the only thing you have to cook. I purchased an angel food cake loaf to make this a super easy dessert to assemble but you can always make your own if you really want this to be a homemade dessert – for now we will call it semi-homemade.
Combine the cornstarch and sugar in a medium saucepan. Slowly add the milk and heat on medium-high.
Slightly beat egg yolks in a small bowl. When your mixture begins to bubble take 1 cup and add it to the egg yolks – you want to do this so that you don’t end up with scrambled eggs in your pudding.
Slowly add your egg mixture back into the pan, stirring constantly.
Continue to stir and heat until the mixture is boiling again. Add in your vanilla and boil 1-2 minutes until the pudding begins to thicken. Once it has thickened, remove from heat. Pour into a bowl and cover with plastic wrap, pressing the wrap onto the surface of the pudding to avoid a skin forming. Place in the refrigerator until completely cooled – approximately 1 hour.
While your pudding is cooling wash, dry and slice your berries. Cut the cake into 1″ squares.
Once the pudding has cooled, and just before serving, assemble your trifle. Place 4-5 squares of cake in the bottom of a mason jar, add 2-3 spoonfuls of pudding, top with berries. Repeat.
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