Camp Bok Recipes: Red, White & Blue Easy Trifle

This recipe is a snap to make and can be used with a variety of sweet leftovers. Trifle is an English standard and is most often made with ladyfingers, jam, and whipped cream. Each layer provides sweetness and the combinations are endless. We are recommending fresh summer berries for this version to make your Independence Day a bit sweeter!

Start by crumbling or slicing into cubes your choice of poundcake (frozen or store-bought is fine) or any type of vanilla cake (leftover cupcakes without the icing are a great alternative. You can also use vanilla wafer cookies.

Prepare the vanilla pudding according to the boxed directions or use a prepared pudding from the store. Pastry cream can also be used.

Prepare a mixture of cut berries. You can also use fresh mangoes, pineapples, cooked apples or pears.

Blueberries or blackberries are perfect for adding a touch of blue to your trifle.

You will layer the cake, pudding, and berries into a clear glass container, starting with the cake and ending with pudding. Use chocolate shavings, sprinkles or crushed chocolate cookies for garnishing the top of the trifle. For a fancy ending, serve with a dollop of fresh whipped cream!

Recipe courtesy of Chef Jennifer M. Denlinger M.Ed., CCC, CHEP

Easy Fresh Fruit Trifle

  • 1-2 cups crumbled pound cake, vanilla cake or vanilla cookies
  • 1 cup vanilla pudding or pastry cream
  • 1 cup sliced berries with a bit of sugar for juiciness (strawberries, raspberries, blueberries, mangoes, pineapples, cooked apples or pears)
  • chocolate shavings, sprinkles or cookies for garnish
  1. Use a clear container so the layers can be seen.
  2. Layer half of the cake, then top with half of the fruit with juice, then pastry cream or vanilla pudding. Repeat with the rest of the cake, fruit, and pastry cream.
  3. Top with chocolate pieces or sprinkles.
  4. Serve with a dollop of fresh whipped cream.