Red, White, and Blue Trifle

Submitted By: Andrea Bolden


  • 16 ounces whipped topping, thawed
  • 8 ounces cream cheese, softened
  • 7 ounces marshmallow creme
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1/2 cup confectioner’s sugar
  • 4 cups sliced strawberries
  • 1 (18-ounce) jar strawberry jelly, heated until melted and slightly cooled
  • 4 cups blueberries
  • 1 angel food cake, cut in cubes
  • Instructions

    Combine whipped topping, cream cheese, marshmallow creme, lemon zest, and lemon juice. Beat at medium speed with mixer until smooth. Gradually beat in confectioner’s sugar. Combine strawberries with 1/2 jar of melted jelly. Combine blueberries with remaining jelly.
    To assemble, layer 1/2 cream mixture in a large trifle or punch bowl. Top with 1/2 of cake cubes and all of blueberries. Top with remaining cream, cake, and all of the strawberries. If desired, top with dollops of whipped cream and a few berries.