Description
Intermingled with the brownie layers are vibrant bursts of red and blue from juicy strawberries and plump blueberries, creating a visually stunning dessert that captures the spirit of Independence Day.
Ingredients
Scale
- 1 9×13 pan of brownies (try perfect one bowl brownies or your favorite boxed brownies)
- 2–3 cups of Strawberries
- 2 cups of blueberries
- 1 5.1 oz instant vanilla or lemon pudding
- 2 cups heavy cream
- 2 TB powdered sugar
Instructions
- Bake brownies in a 9×13 pan. Cool completely and then, punch out about 6-8 stars with a cookie cutter. It is fun to use different sizes of star cookie cutters if you have them. Cube the rest of the brownies left in the pan.
- Wash the berries and slice the strawberries.
- Make pudding according to the package directions. Using your kitchen beaters or mixer whip the cream with the powdered sugar until light and fluffy. Fold the whipped cream into the pudding.
- In a trifle bowl, start out with cubes of brownies, then put about half of the pudding mixture, and then half of the blueberries and strawberries. After the berries, then carefully put the cut out brownie stars upright against the inside of the bowl, nestled into the berries and pudding. Finish off with another layer of brownie cubes, pudding, and berries. I like to put a couple of stars on top with the berries in a fun design.
- Chill for a couple of hours and serve!
Notes
* The brownies can be switched out for pound cake if you would prefer