If you’re still enjoying red, white, and blue desserts, here’s a simple, elegant option perfect for last-minute entertaining. These individual Patriotic Trifles come together quickly with just a few store-bought ingredients: angel food cake, fresh fruit, and a light cream cheese filling. They look festive without feeling heavy, which is ideal when you already have a lot of food on the table.
These mini trifles are served in individual cups, making them easy to transport, serve, and clean up. You can prepare them ahead of time and keep them chilled until guests arrive. The pedestal-style cups shown here are an inexpensive find—two words: Dollar Tree. They come in five-packs labeled as “water glasses,” and they make the presentation extra charming.
Patriotic Trifles
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Ingredients
- ½ store-bought angel food bundt cake
- 9 oz (255 g) fresh blueberries, rinsed
- 6 oz (170 g) fresh raspberries, rinsed
- 8 oz (226 g) Neufchâtel cream cheese
- ½ cup (100 g) granulated sugar
- 8 oz (226 g) tub light Cool Whip
- Two 5-count packs of pedestal-style water glasses (optional, for serving)
Instructions
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Using a hand mixer, beat the cream cheese with the granulated sugar until smooth. Fold or beat in the Cool Whip until the mixture is light and airy. For easy filling, transfer the mixture to a sandwich-style zip-top bag, seal it, and snip off a corner to use as a piping bag. You can refill as needed.
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Cut half of the angel food bundt cake into slices, then cut the slices into small cubes. Rinse the berries and gently remove excess water with a salad spinner or by patting and shaking them dry.
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Assemble the trifles: start with a layer of blueberries in the bottom of each cup. Pipe or spoon a layer of the cream cheese mixture over the berries. Add a few cake cubes on top, then another layer of the cream cheese mixture. Finish with raspberries for a bright, patriotic top. Repeat until all cups are filled. Cover each cup with plastic wrap and refrigerate until ready to serve.
Notes
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Recipe added 9/10/15.