I hope that y'all have a wonderful holiday weekend celebrating Independence Day!! I will be spending a large portion of the 4th traveling back to Colorado, but will luckily make it back in time to enjoy fireworks! Whether you're going to a BBQ or having a low-key celebration at home, this simple Red, White, and Blue Trifle from the Food Network's Sandra Lee would make a festive addition to any meal.
Ingredients include:
1 box red velvet cake mix
1 16-ounce tub whipped topping
2 pints blueberries
1 pint strawberries (tops removed)
Directions:
Bake the red velvet cake mix according to package directions and allow to cool.
Using a serrated knife, cut the red velvet cake into 1 inch square pieces and line the bottom of the trifle bowl with half of the cake squares.
Using a spatula, spread about a 2-inch layer of whipped topping on top of the cake squares.
Layer about 1 1/2 pints of the blueberries on top of the whipped topping.
Layer the remaining cake pieces on top of the blueberries forming a second layer of cake.
Using a spatula, spread remaining whipped topping over the cakes pieces.
Decorate the perimeter with the strawberries, placing them cut side down. Sprinkle the remaining blueberries on top of the trifle inside the strawberry perimeter.
Variations:
Some variations include using vanilla pudding instead of whipped topping, and adding layers of crumbled sugar cookies to the trifle to add more depth.
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