On July 4, 1776, we claimed our independence from Britain and Democracy was born. Every day thousands leave their homeland to come to the “land of the free and the home of the brave” so they can begin their American Dream.
Happy Independence Day, thanks for all who served….
God bless America!
Independence Day Trifle
adapted from a Pampered Chef recipe
1 prepared Sour Cream Angel Food Cake (13 ounces)
1 qt. fresh strawberries
3 cups fresh blueberries/blackberries
4 containers (6 oz each) strawberry yogurt
1 pkg (3.3 oz) white chocolate instant pudding and pie filling (I used lemon and vanilla mixed because it’s what I had, still delish!)
2 T. Fresh lemon juice
Thawed cool whip, divided
1. Cut cake into 1-in. cubes; set aside. Hull fresh strawberries and cut into quarters. Set aside 1 cup of the berries for garnish.
2. Whisk yogurt, pudding mix and lemon juice until smooth; immediately fold in 1 cup of the whipped topping.
3. To assemble trifle, place one-third of the cake cubes into a trifle bowl. Top with one-third of the strawberry mixture and one-third of the blueberries, pressing down lightly. Top with one-third of the yogurt mixture, spreading evenly. Repeat layers two times, spreading last layer evenly.
4. Top with remaining cool whip and reserved berries. Refrigerate until serving.