Red, White, and Blue Trifle

by Christine Schunk

During the past year I’ve experimented with making a couple trifles. My weakness for custard is what originally got me intrigued, and I’ve found that they are always a crowd pleaser! For our “All American” potluck I knew I couldn’t go with the traditional trifle, since, well… it’s not American! But when I came across a recipe on Foodnetwork.com I couldn’t resist: the sponge cake is replaced by a red velvet cake and Cool Whip subbed for the custard – it’s doesn’t get any more American than that!

Since it was a potluck I took the original recipe and divided into clear plastic cups for individual servings. The recipe is easy, and once laid out on the table it’s very festive. Happy 4th of July!

Recipe: Red, White & Blue Trifle

Recipe courtesy of FoodNetwork.com.

Ingredients

1 box red velvet cake mix
1 (16-ounce) tub whipped topping
2 pints blueberries
1 pint strawberries, tops removed

Instructions

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 whipped topping.
Using a spatula, spread remaining whipped topping over the cakes pieces.
Decorate the perimeter with the strawberries; placing the strawberries cut side down.
Sprinkle the remaining blueberries on top of the trifle inside the strawberry perimeter.