Easy Red, White and Blueberry Parfait
This is a super easy no-bake dessert for your 4th of July celebration… and it’s pretty patriotic, too: Red (Raspberries), White (Angel Food Cake) and Blueberries between thick layers of whipped cream.
Hard to give you an exact recipe for this because a lot depends on the size of the berries you choose and how small you cut the angel food cake. You don’t even need to use the little jars… but I did because they were cute and easy to store. Save the box the jars come in… it makes it easier to keep them together.
One huge tip: Really pack the parfait layers together. “Contents may settle” (as they say on the side of cereal boxes), and you want all that deliciously sweet berry juice to soak into the light and fluffy angel food cake.
So give this super easy no-bake dessert a try for your 4th of July celebration. Hey, this is so simple to put together, get the kids to help… it’s your holiday, too!
Red, White and Blueberry Parfait
prep: 20 minutes
makes 6 (6 ounce) servings
you’ll need…
½ of a 13 oz. angel food cake (6 cups, small cubed dry measure)
1 cup whipped cream
3 cups blueberries
3 cups raspberries (or strawberries, sliced)
12-oz. canning jars
let’s get to it…
Slice the angel food cake into ½-inch cubed squares. Add ¼ cup cubed cake to each jar.
Spoon 1 tablespoon of whipped cream on top. Add ¼ cup blueberries, another tablespoon of whipped cream, ¼ cup raspberries and another tablespoon of whipped cream.
Add ¼ cup cubed cake on top and seal with canning jar lid. Refrigerate until ready to serve.
