Monica Hayworth

A Fashion, Lifestyle, Mom, and Anti Scam Blog

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Patriotic Trifle

This was by far the easiest dessert I’ve ever made.  I’m sure if I really wanted to challenge
myself I would make pudding and jello from scratch but for this time around I used
instant.  I decided to use this mason jar
instead of using a regular trifle bowl. 
I’m a big mason jar person (if you couldn’t tell by my Etsy Shop here)
so I thought it was perfect!  I’ll list
the actual recipe and ingredients below but this is just a brief overview.

All you have to do is buy/make angel food cake, use 1 pack of blue jello and 1 pack of red jello.  Keep them separate of course.  Then you use two packs of vanilla instant pudding.  Add two cups of cool whip (I used the Shop Rite brand, it tastes the same to me) and then layer it in the jar/bowl in the list below.  Also, if you leave this overnight the pudding will seep into the rest of the stuff inside the bowl or jar so make sure you put enough or save some to add later.
Strawberry/Red Flavor Jello
Angel Food Cake
Blueberries
Pudding
Blue Jello
Angel Food Cake
Strawberries
Pudding
Strawberries, blueberries, and cool whip to garnish and make the top look pretty.

Countdown to Memorial Day Weekend:  1 Day

Recipe from here.

Ingredients

  • 1 package (3 ounces) berry blue gelatin
  • 1 package (3 ounces) strawberry gelatin
  • 2 cups boiling water
  • 1 cup cold water
  • 2 cups cold milk
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 1 pint fresh blueberries
  • 1 quart fresh strawberries, quartered
  • 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes

Directions

  • 1. In two small bowls, combine each gelatin flavor with 1 cup boiling water. Stir 1/2 cup cold water into each. Pour each into an ungreased 9-in. square pan. Refrigerate for 1 hour or until set.
  • 2. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 2 cups whipped topping.
  • 3. Set aside 1/4 cup blueberries and 1/2 cup strawberries for garnish. Cut the gelatin into 1-in. cubes. In a 3-qt. trifle bowl or serving dish, layer the strawberry gelatin, half of the cake cubes, the remaining blueberries and half of the pudding mixture.
  • 4. Top with blue gelatin and remaining cake cubes, strawberries and pudding mixture. Garnish with reserved berries and remaining whipped topping. Serve immediately.Yield: 16-20 servings.

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