Go Back

Red, White and Blue Berry Trifle

A delicious and gorgeous berry trifle everyone will love!
Prep Time 4 hours 15 minutes
Author Holly


  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups 2% milk
  • 2 boxes (3.4 ounces, each) instant vanilla pudding mix
  • 2 cups fresh blueberries
  • 2 cups fresh raspberries
  • 2 packages (10 ounces, each) frozen pound cake, thawed
  • 1 container (8 ounces) cool whip, thawed


  • In a large bowl, whisk condensed milk, 2% milk and both pudding mixes together for 2 minutes.
  • Cut thawed pound cake into 2-inch cubes.
  • In a greased 9-inch springform pan, layer half of the cake cubes on the bottom. Top cake cubes evenly with half of the blueberries and half of the raspberries. Spread half of pudding mixture evenly over the top of berries. Repeat layers again with cake cubes, berries and pudding.
  • Cover and refrigerate at least 4 hours or overnight.
  • To serve, remove springform rim. Top with cool whip, and extra berries, if desired.


*Plan ahead when making this dessert. It needs to refrigerate at least 4 hours.