Easy 4th July Trifle
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- 16 oz. pound cake, cut into 1-inch cubes
- quart strawberries, sliced, with 1 cup reserved
- pint blueberries, with 1/2 cup reserved
- 1 (16-ounce) container frozen whipped topping, thawed
1In a trifle bowl or large glass serving bowl, layer half the pound cake, strawberries, blueberries, and whipped topping. Repeat layers once more then garnish with reserved berries in a flag pattern, as shown.
22.Serve immediately or refrigerate until ready to serve.