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Fourth of July: Individual Red, White & Blue Trifles

Source of Recipe

From "The Southern Living Party Cookbook"


Recipe Introduction

"This dessert is very impressive and couldn't be any easier to make. It really is all about the assembly. Be patient and remember to keep the best-looking fruit closest to the glass so that the layers turn out beautifully. I especially love using a stemless martini or wineglass to serve the petite trifles."

List of Ingredients

â—¦ 1 (3.4-ounce) package vanilla instant pudding mix
â—¦ 2 cups whole milk
â—¦ ½ cup plain whole-milk Greek yogurt
â—¦ 1 ½ cups sliced fresh strawberries
â—¦ 2 tablespoons granulated sugar
â—¦ ½ cup heavy cream
â—¦ 1 tablespoon powdered sugar
â—¦ 1 (16-ounce) pound cake, cut into ¾-inch cubes (about 6 ½ cups)
â—¦ 1 ¼ cups fresh blueberries, plus more for garnish
â—¦ 2 medium-size ripe bananas, sliced
â—¦ Mint sprigs (optional)


Recipe

Whisk together the pudding mix, milk, and yogurt in a medium bowl until thickened, about 5 minutes. Cover and chill until ready to use.

Toss together the sliced strawberries and granulated sugar until the berries are coated. Let stand until juicy, 10 to 15 minutes.

Meanwhile, beat the heavy cream and powdered sugar with an electric mixer at high speed until stiff peaks form.

Place ¼ cup of the cake cubes in the bottom of each of 8 (12- to 16-ounce) glasses or Mason jars. Top each evenly with a layer of blueberries, about 2 tablespoons pudding, and another ¼ cup of cake cubes. Top each evenly with a layer of bananas, about 2 tablespoons pudding, and another ¼ cup of cake cubes.

Top each with the strawberries and accumulated juices.
Dollop with the whipped cream, and garnish the tops with additional blueberries and a mint sprig, if desired.


Serves 8