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All American Trifle

Rated as 4.78 out of 5 Stars

"This is a creamy, fruity, heavenly dessert. I've been told it's like super-charged strawberry shortcake!"
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40 m servings 537
Original recipe yields 15 servings (1 10x15-inch pan)


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  1. In a bowl, sprinkle the strawberries with sugar; stir to distribute the sugar, and set aside. Chill a large metal mixing bowl and beaters from an electric mixer.
  2. Pour the cream into the chilled mixing bowl, and add white chocolate pudding mix, lemon yogurt, and about 1 tablespoon of coconut rum, if desired; beat until fluffy with an electric mixer set on Medium speed.
  3. Spread a layer of pound cake cubes into the bottom of a glass 10x15-inch baking dish, and sprinkle the cubes with another tablespoon of coconut rum. Cover the pound cake with a layer of strawberries; sprinkle blueberries over the 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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 537 calories; 36.1 50.5 6.3 221 293 Full nutrition

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Read all reviews 72
  1. 93 Ratings

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Most helpful positive review

I made this for 4th of July, and it was a HUGE hit! It was easy, served a large crowd, and had people begging for seconds! Looks like something you spent a lot of time and effort on, but was r...

Most helpful critical review

I didn’t think the whipped cream was sweet enough. Maybe next time I will use two vanilla pudding mixes. It serves a lot so be sure you are having a crowd! Looks beautiful, very festive!

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I made this for 4th of July, and it was a HUGE hit! It was easy, served a large crowd, and had people begging for seconds! Looks like something you spent a lot of time and effort on, but was r...

This was easy to make and looks beautiful. I didn't use the rum because I made it for children and adults. If I made it for just adults, I would add the rum...yum! I did have lots of left over p...

I have not sat down to take a bite but I have tasted all the components to this recipe. And all components are fantastic. I will say, I have a trifle bowl that has a stand on the bottom (I hop...

Use greek yogurt that is thicker and then just a light cream or even try 2% milk next time. Use angel food cake and you've got yourself a low cal dessert! (and use honey to sweeten the strawber...

LOVE IT! Yes I only used 2 pounds of strawberries (two containers) and like 8 oz of blueberries, and one and 3/4 of one 14 oz pound cakes. It all depends on the size of your dish! But the cream ...

My 10 year old daughter and I have made this twice with rave reviews. Yesterday we served it on the beach to all our friends. We have used French Vanilla pudding with lemon yogurt but we want t...

I never leave reviews but, I just made this today for my son's 4th birthday party. I got rave reviews on it. It was all gone before I even got to have some, fortunately I had leftovers when I ma...

This is delicious, and a beautiful dessert for a friend who just became a US citizen! My trifle bowl must be a lot smaller than the one in the picture, because I filled it up and had enough fru...

Kids loved it at our 4th of July event! Adults too! Definitely will make again. Use toothpicks on top so that you can cover the dessert without the mess getting on saran wrap.