What’s red, white and blue and inappropriately timed on a random weekend between Memorial Day and the Fourth of July?
Sarah’s version of a triple berry trifle of course.
Because why would someone make this in time for the first patriotic holiday of the year, or instead wait until the second patriotic holiday of the year when they could randomly decide to bring it to a friend’s house for dessert on a completely plain Sunday?
If the above statement sounds like you then we should be friends. If you are my husband, stop rolling your eyes at yet another moment when your wife threw things together at the last minute and pretended like it was in the works all along. That’s just how she rolls and you married her so let’s just grab a spoon and dig in together shall we?
The nice thing about trifles is that they are fairly easy to make. In fact, it typically takes more time to gather and chop the ingredients than it does to put the entire thing together.
You may remember this recipe from a few years ago. If you want to revisit it and see how cute and tiny my friend’s little girl was at the time, head on over to the previous post to check it out.
If you’re like me and you remake a recipe forgetting that you actually made and posted it already three years ago then stick around and read below for the aforementioned triple berry trifle revisited.
Triple Berry Trifle (feeds 4-6 or 1-2 depending on how hungry the fellas are)
- 1 package shortcake cups, cut into 2-inch cubes
- 1 pint strawberries, sliced
- 1 pint blueberries
- 1 pint raspberries
- 6 TBL sweetened condensed milk
- 1 1/2 C cold water
- 1 package vanilla instant pudding
- 9 oz fat-free frozen whipped topping, thawed
In a medium bowl, whisk water and sweetened condensed milk until combined. Add pudding mix and stir for another minute or so. Let mixture set for 1-2 minutes. Fold in cool whip. Set aside.
Start with a layer of cake and then alternate blueberries/raspberries, pudding mixture and sliced strawberries. Repeat until you reach desired height, run out of ingredients, or just become disgusted at just how large that trifle dish is. Feel free to get creative once you reach the top layer or just copy the photo like I do whenever I’m re-creating a recipe “on my own.”