Thursday, July 7, 2011

Monday's dinner...Independence Day

July 4th was a hot one-so, we ate indoors

What do you think about this Patriotic Trifle?
This bowl weighed about 4 or 5 lbs! lol

What a blessing to have each of these smiling faces around
the table!

We hope that your 4th was a fun family time together too!

Thanks to Taste of Home for the recipe:

 Patriotic Trifle Recipe


  • In two small bowls, combine each gelatin flavor with 1 cup boiling water. Stir 1/2 cup cold water into each. Pour each into an ungreased 9-in. square pan. Refrigerate for 1 hour or until set.
  • In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 2 cups whipped topping.
  • Set aside 1/4 cup blueberries and 1/2 cup strawberries for garnish. Cut the gelatin into 1-in. cubes. In a 3-qt. trifle bowl or serving dish, layer the strawberry gelatin, half of the cake cubes, the remaining blueberries and half of the pudding mixture.
  • Top with blue gelatin and remaining cake cubes, strawberries and pudding mixture. Garnish with reserved berries and remaining whipped topping. Serve immediately. Yield: 16-20 servings.


  • 1 package (3 ounces) berry blue gelatin
  • 1 package (3 ounces) strawberry gelatin
  • 2 cups boiling water
  • 1 cup cold water
  • 2 cups cold whole milk
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 1 pint fresh blueberries
  • 1 quart fresh strawberries, quartered
  • 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes

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