This is a simple and delicious summer dessert that has a beautiful presentation at BBQs and parties. I just love the patriotic colors. They’re so bright and colorful! Adults and kids alike will enjoy eating these adorable Red, White and Blue Mini Berry Trifles. The mint leaves give it a nice fresh, crisp taste too.
This is the perfect Memorial Day and July 4th dessert when sweet, red ripened strawberries and blueberries are in season. What a cute red, white and blue dessert. Bring on the strawberries and blueberries! I’m all about summer berries![wp_ad_camp_5]
Don’t you just love summer? Summer is my absolute favorite season of the year. I love the longer days, warm weather, green grass, green leaf-filled trees, garden vegetables, fresh sweet fruit, flip-flops, and pool days.
I have fond memories of catching fireflies in my childhood and saving them to their new home (a glass jar with holes in the lid and one twig inside.) Ah the nostalgia of summers past.
Summer parties are always fun too. Sitting on the deck having refreshing Watermelon Pineapple Mint Mojitos and watching the kids play until the bugs start using my legs as their own biting party. Bugs and humidity are about the only things I dislike about summer. I need a screened in porch for sure!
Like Autumn and holiday desserts are something to look forward to, so are summer desserts. These Easy Mini Angel Food Mini Berry Trifles are just the festive dessert to make and bring to parties. Adding little American flag toothpicks to these mini trifles would be perfect for Memorial Day or July 4th BBQs. Angel Food Cake in this dessert makes the calories and fat not so bad especially if you use the Neufchatel cheese, Lite Cool Whip, and fat-free sweetened condensed milk. It will still taste great!
We have to watch our calories after eating the second helping of Creamy Red Dill Potato Salad! I just want a faster metabolism. Is that too much to ask?
How to Make Red, White and Blue Mini Berry Trifles
After you chop the strawberries or drop them in a food processor (pulse a couple of times but, don’t puree!) Combine the cream cheese and sweetened condensed milk. Scrape the bowl because it’ll stick to the sides like your toddler to your leg. Then, simply start to layer the dessert into the cups.
Angel Food Cake, blueberries, cream cheese mixture, Cool Whip, more cake, strawberries, Cool Whip and topped with mint leaves. It is so easy, especially using a store-bought Angel Food Cake. I don’t bother making the boxed cake when I can buy one for $4. It makes it so much easier. I need easy! You need easy…We all need easy!
Using clear disposable cups make clean up easier vs. using small Mason jars but, the Mason jars are adorable! They would look really cute displayed on a tiered serving platter.
These Red, White and Blue Berry Trifles Mini Berry Trifles aren’t only cute single serve, festive summer desserts but, they are also easy-to-make.
The fresh berry flavor, sweetened cream cheese and a layer of Cool Whip makes it a light-tasting, delicious summer berry dessert to share at Memorial Day and July 4th BBQs. They are kids approved. So put your flip-flops on, get some sparklers for the kids and spring into summer.
More From No Plate Like Home:
This easy Strawberry Lemon Rhubarb Galette is sweet and tart and made with homemade pastry dough.
Mini Strawberry Key Lime Pies with Limoncello lemon liquor are adorable, little tasty individual desserts!
- 1 whole Angel Food cake broken into 1" pieces
- 4 cups chopped strawberries
- 1 pint blueberries
- 8 oz cream cheese softened
- 14 oz sweetened condensed milk
- 1 tbsp lemon juice
- 8 oz Cool Whip
- 12 fresh mint leaves
- 12 clear 8 oz plastic Solo Cups or 8 oz Mason jars
Stir lemon juice into strawberries.
Mix together cream cheese and condensed milk until well blended.
Layer as follows in each cup: 2 tbsp of blueberries, 3 pieces of Angel Food cake, 1 heaping tbsp of cream cheese mixture, 2 tbs of Cool Whip, 3 tbsp of strawberries, 1 tbs of Cool Whip, top with two mint leaves.
Store covered in refrigerator until ready to serve. It is best to let it sit for a couple hours before serving.