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Perfect Red White and Blue Labor Day Trifle

Labor Day trifle - featured image
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A no-bake, crowd-pleasing dessert featuring layers of angel food cake, creamy vanilla pudding, and fresh berries. Perfect for Labor Day celebrations, this easy trifle looks impressive but comes together in under 20 minutes.

Ingredients

Scale
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups cold whole milk
  • 2 packages (3.4 oz each) instant vanilla pudding mix
  • 1 1/2 cups heavy whipping cream
  • 2 cups fresh strawberries, hulled and sliced
  • 1 1/2 cups fresh blueberries
  • 1 1/2 cups fresh raspberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 store-bought angel food cake (about 10–12 oz), cut into 1-inch cubes
  • Optional: 2 tablespoons berry juice or simple syrup

Instructions

  1. Macerate the berries: In a medium bowl, combine strawberries, blueberries, and raspberries. Sprinkle with 2 tablespoons sugar and 1 tablespoon lemon juice. Gently toss and let sit at room temperature for at least 15 minutes.
  2. Make the cream cheese pudding layer: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy (about 2 minutes). Add 1/2 cup sugar and vanilla extract, beat for 1 minute. Scrape down sides.
  3. Add the pudding mix: Pour in 2 cups cold milk and both packages of instant vanilla pudding mix. Beat on low for 30 seconds, then medium for 2 minutes until thickened. Let sit 2-3 minutes if needed.
  4. Whip the cream: In a separate clean bowl, whip 1 1/2 cups heavy cream on medium-high speed until stiff peaks form (3-4 minutes). Fold 1 cup of whipped cream into the pudding mixture. Reserve remaining whipped cream for topping.
  5. Prepare the cake: Cut angel food cake into 1-inch cubes. Optionally brush lightly with berry juice or simple syrup.
  6. Assemble first layer: Spoon one-third of the cream cheese pudding mixture into the bottom of a trifle dish. Top with half of the cake cubes, then half of the macerated berries (with some juice).
  7. Build second layer: Add another third of the pudding mixture. Top with remaining cake cubes, then remaining berries and juice.
  8. Finish with top layer: Spread the final third of the pudding mixture over the top. Dollop reserved whipped cream and spread gently. Create swirls or peaks with the back of a spoon.
  9. Garnish and chill: Arrange a few reserved berries on top. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight.

Notes

For best results, make the trifle the night before serving. The flavors meld and the cake softens to a perfect texture. Do not chill for more than 24 hours to avoid mushiness. Room temperature cream cheese is essential for a smooth pudding layer. If using frozen berries, thaw and drain well before using.

Nutrition

Keywords: trifle, red white and blue, labor day, no-bake dessert, berry trifle, angel food cake, patriotic dessert, summer dessert

Find it online: https://daintydine.com/perfect-red-white-and-blue-labor-day-trifle/