Mealtime Monday: 4th of July Dessert Trifle

July 2, 2013 by FloMoDiva  
Filed under FMF Blog, Mealtime Mondays

4th of July Trifle

This festive 4th of July Trifle is easy to make and perfect for 4th of July parties and get togethers.  The kids will love helping assemble the pieces.  Mine love anything that has to do with food coloring, so we had a blast!  It’s easy to adapt to other holidays as well (ie. red and green food coloring with kiwi and strawberries for Christmas).
4th of July Red, White & Blue Trifle
1 box white cake mix 1 teaspoon blue liquid food color
1 1/4 cups buttermilk 2 packages (8 oz each) cream cheese, softened
1/3 cup vegetable oil 3/4 cup sugar
3 eggs 1 teaspoon vanilla
1 tablespoon unsweetened baking cocoa 1 1/2 cups whipping cream
1 tablespoon red liquid food color 1 cup sliced strawberries
1/4 cup blueberries


  1. Heat oven to 325°F. Spray two 8-inch square (2-quart) glass baking dishes with cooking spray.
  2. In large bowl, beat cake mix, buttermilk, oil, eggs and cocoa with electric mixer on low speed 30 seconds, then on medium speed 2 minutes.
  3. Divide batter between 2 bowls. Add red food color to one bowl, and mix well. Pour into one of the baking dishes. Add blue food color to other bowl, and mix well. Pour into other baking dish. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in baking dishes, about 1 hour.
  4. In large bowl, mix cream cheese, 1/2 cup of the sugar and the vanilla until smooth. In another large bowl, beat whipping cream and remaining 1/4 cup sugar until stiff peaks form. Mix 1/2 cup of the whipped cream into cream cheese mixture. Gently fold in another 1 1/2 cups of the whipped cream. Set aside.
  5. Cut cakes into 1-inch squares.
  6. Put half of blue cake cubes in bottom of trifle bowl. Add one-third of the cream cheese mixture on top. Add half of the red cake cubes, followed by another one-third of the cream cheese mixture. Top with remaining blue cake cubes, then remaining cream cheese mixture. Reserve remaining red cake for another use. Add remaining whipped cream to top of trifle. Garnish with strawberries and blueberries.

Keep trifle refrigerated until ready to eat. Cover and refrigerate any remaining trifle.

If serving for a dinner party or a smaller group, serve in individual trifle dishes.

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