Fresh blueberries and strawberries provide the patriotic colors featured in these 4th of July desserts at allrecipes.com to brighten up your picnic or cookout.
4th of July Flag Cake
1-1/2 cups cold milk
5.1 oz. pkg. instant vanilla pudding mix
8 oz. pkg. cream cheese, softened
1-1/2 cups frozen whipped topping, thawed
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
4 cups fresh blueberries
2 cups fresh raspberries
3 cups sliced fresh strawberries
Beat cold milk and instant pudding in a bowl until no lumps remain. Beat cream cheese in a separate bowl until creamy. Gradually add in milk-pudding mixture and mix until smooth. Mix in whipped topping.
Mix graham cracker crumbs and melted butter in a bowl until crumbs are completely moistened. Spread into a 9-by-13-inch baking dish and push down to create an even crust.
Set aside 45 blueberries and 60 raspberries for topping. Mix remaining blueberries, raspberries, and strawberries together in a bowl and pour on top of the graham cracker crust. Spread pudding mixture evenly over the berries, making the top as smooth as possible. Top with reserved blueberries and raspberries to make a flag design.
4th of July Dump Cake
21-oz. can cherry pie filling
1 cup fresh blueberries
15.25-oz. pkg. white cake mix
1 cup unsalted butter, melted
1 cup chopped nuts
Preheat the oven to 325 degrees. Layer cherry pie filling, blueberries, cake mix, melted butter, and nuts in a 9-by-12-inch pan. Bake in the preheated oven for 45 minutes.
All-American Trifle
3 lbs. fresh strawberries, hulled and sliced
1/4 cup white sugar
1 qt. heavy cream
6-oz. container lemon yogurt
3.3-oz. package instant white chocolate pudding mix
2 Tbsp. coconut-flavored rum, or to taste, divided (optional)
2 (16-oz.) prepared pound cakes, cubed
2 pints fresh blueberries, or as needed
Sprinkle strawberries with sugar in a bowl. Stir to distribute sugar and set aside. Chill a large metal mixing bowl and beaters from an electric mixer.
Pour cream into the chilled mixing bowl and add lemon yogurt, pudding mix, and about 1 Tbsp. of coconut rum. Beat until fluffy with an electric mixer set on medium speed.
Spread a layer of pound cake cubes into the bottom of a glass 10-by-15-inch baking dish, and sprinkle cubes with remaining Tbsp. of coconut rum. Cover pound cake with a layer of strawberries. Sprinkle blueberries over strawberries. Spread a thick layer of whipped cream over the berries.
Repeat the layers several times, ending with a layer of strawberries sprinkled with blueberries and reserving about 1 cup of whipped cream. Top the trifle with dollops of whipped cream to serve. Refrigerate leftovers.
Lorie Skarpness has lived in the Park Rapids area since 1997 and has been writing for the Park Rapids Enterprise since 2017. She enjoys writing features about the people and wildlife who call the north woods home.
