Patriotic Mixed Berry Dessert
Patriotic Mixed Berry Dessert is a no bake dessert featuring pound cake, whipped topping, pie filling, vanilla pudding mix, and berries. Perfect to celebrate the 4th of July!
A RED WHITE AND BLUE DESSERT
This Patriotic Mixed Berry Dessert is a no bake 4th of July dessert that’s easy to throw together and serve when you need a refreshing dessert recipe. I love a good no bake recipe, especially in the summer so I don’t have to turn on the oven. And this Sumer has already been so hot! So anytime I don’t have to make the house hotter is even better! This recipe takes a few different premade things and layers them together to make a beautiful dessert that tastes delicious too!
FREQUENTLY ASKED QUESTIONS:
I used the pound cakes from Walmart in the bakery section. They’re simple to use. They’re premade and take no extra time. But you can purchase the Sara Lee Pound Cakes that are in the frozen section of the grocery store. You’ll need to thaw them first and you’ll need 1 1/2-1 3/4 pound cakes since the Sara Lee pound cakes are 16-ounces a piece. If you have more room in your baking dish, feel free to add more. Since this is a layered dessert, it doesn’t have to be an exact amount, it just has to fill your dish.
Sure! I like to make this the day ahead of when I plan to serve it so I know it’s chilled and ready to go.
Yes, this would be a cute cake to decorate like an American Flag. Get creative and put the blueberries in the top left cover and then make lines with the strawberries to look like the red and white stripes of the flag. If you want to put the few extra minutes of work, you can really create a beautiful dessert.
Instead of the berries, you could use or add some sliced bananas or other berries. If you don’t plan on eating this the day that you make it, just know that the bananas will start to brown over time unless you coat them in something like citric acid. This isn’t something I tend to do because I think it messes with the other flavors of the dish, but if you don’t mind it, you could try to mix the bananas with some if you were planning on serving this more than just the day that you make them.
I don’t recommend it.
Leftover cake should be stored in the fridge in an airtight container for up to 3-4 days.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- strawberry pie filling– you can use store bought or homemade pie filling
- pound cakes– Pound cakes could also be swapped out for Angel Food Cake if you want a lighter dessert. Since they’re pretty thick, you may only need one of them. Pay attention to your baking dish as you’re layering the dessert to decide if more is necessary or not.
- instant vanilla pudding mix
- cold milk
- sour cream– if you don’t like sour cream, just leave it out and just let the pudding and Cool Whip stand strong. If you really want to use something in its place, try using vanilla extract or plain Greek yogurt. I do think the sour cream cuts the super sweetness of everything else and you don’t taste it as a separate ingredient.
- whipped topping– I used the middle size tub of Cool Whip that’s 12 ounces. They make an 8-ounce, 12-ounce and 16-ounce tub. If you can’t get the 12 ounce one, go for the 16-ounce, it won’t make much of a difference.
- fresh blueberries and strawberries
HOW TO MAKE A PATRIOTIC MIXED BERRY DESSERT
Into the bottom of a 9×13-inch baking dish, evenly spread the strawberry filling. Evenly spread the diced pound cake on top of the strawberry pie filling layer.
Next in a bowl, add the instant pudding, cold milk and sour cream. Whisk together until smooth. Then gently stir in about 4 ounces (about a third) of the whipped topping. Pour the pudding mixture evenly over the pound cake layer.
Then gently stir the layers together (don’t stir until it looks completely mixed, just enough to make sure the pound cake pieces are coated.) Spread the remaining whipped topping evenly over the top of the cake. Cover with plastic wrap and chill in the refrigerator for at least 1 hour, or overnight. Before serving, add fresh blueberries and diced fresh strawberries on top.
Then slice and serve!
CRAVING MORE RECIPES?
- 4th of July Party Recipes
- Patriotic Sugar Cookie Bars
- 4th of July Flag Dip
- 4th of July Rice Krispies Treats
- Red, White and Blue Cupcakes
- Red, White & Blue Jell-O Cups
- Patriotic Homemade Funfetti Cake
- Patriotic Jell-O Marshmallows
- Red, White & Blue Jell-O Shots
- Berry Cookie Cups
Patriotic Mixed Berry Dessert
Ingredients
- 2 cups strawberry pie filling (store bought or homemade)
- 2 (12 ounce) pound cakes, diced into 1” cubes
- 3.5 ounce box instant vanilla pudding mix
- 1 ½ cups cold milk
- 1 cup sour cream
- 12 ounce tub whipped topping, thawed divided use
For topping:
- 1 cup fresh blueberries
- 1 cup diced fresh strawberries
Instructions
- Into the bottom of a 9×13-inch baking dish, evenly spread 2 cups strawberry pie filling.
- Evenly spread 2 (12 ounce) pound cakes, diced into 1” cubes on top of the strawberry pie filling layer.
- Next in a bowl, add 3.5 ounce box instant vanilla pudding mix, 1 ½ cups cold milk and 1 cup sour cream. Whisk together until smooth. Then gently stir in about 4 ounces (about a third) of the whipped topping.
- Pour the pudding mixture evenly over the pound cake layer.
- Then gently stir the layers together (don’t stir until it looks completely mixed, just enough to make sure the pound cake pieces are coated.)
- Spread the remaining whipped topping evenly over the top of the cake.
- Cover with plastic wrap and chill in the refrigerator for at least 1 hour, or overnight.
- Before serving, add 1 cup fresh blueberries and 1 cup diced fresh strawberries evenly on top. Then enjoy! Keep refrigerated.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I made this for the 4th of July and it was a HIT!!! Best part is, you don’t have to turn on the oven!! I will definitely make it again!!
This is so delicious
Thanks so much!
This is adorable, and sounds so good! I would think that plain greek yogurt would be the perfect swap for the sour cream, too. I am definitely going to try that! Thank you! Happy Independence Day! 🙂