Summer Berry Trifle

July 2, 2018
Blog post

If you’re looking for a 4th of July dessert, look no further! This beautiful red, white and blue berry trifle is light, delicious and perfect for summer! It’s an easy, no-bake dessert that can be made ahead of time. I love making dishes using fruits and veggies that are in season. Berries are extra delicious during summer so I use them in as many desserts (and salads) as possible. If you don’t have a trifle bowl (I posted a link to one below), no problem! I made this recipe last summer in Hawaii and didn’t have one. So instead, I used a large glass baking dish, layering in the same order and it came out just as good!

*Here are some other 4th of July BBQ recipes: Jalapeno Poppers, Rosemary Lemonade, Creamy Potato Salad, Caesar Salad, Sun-Dried Tomato Pasta Salad, Watermelon Mint Salad, Ciabatta Chicken Sandwiches, Teriyaki Tri-Tip, Chocolate Chip Cookies


  • 1 11 oz box Nilla Wafers
  • 1 cup white chocolate chips
  • 2 (3.4 oz) packages Vanilla instant pudding mix
  • 3 cups cold milk
  • 1 (8 oz) container of Cool Whip, thawed
  • 5 cups seasonal berries (I use strawberries, blackberries, raspberries and blueberries)


Melt one cup of white chocolate chips in a microwave safe bowl. Place in the microwave for 30 seconds, then stir. Continue warming at 15 second intervals, stirring in between each, until the chocolate is fully melted. Once melted, set aside and allow to cool slightly.

Meanwhile, in a large mixing bowl, whisk together two packages of pudding mix with cold milk. Mix for 2 to 3 minutes until thickened. Then add in melted chocolate and half of the cool whip and mix until smooth.

Next, assemble the trifle. I like to stand one layer of the wafers around the edge of the trifle bowl. Then, coarsely break up the rest of the wafers in your hands and fill the bottom of the dish. Top the wafers with half of the pudding mixture followed by half of the berries. Then add the rest of the pudding and top with the remaining berries. Add the second half of the Cool Whip on top of the berries and garnish with a strawberry. Refrigerate for at least 30 minutes or until ready to serve.


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