Red White and Blue Patriotic Dessert is everything you need to impress for the summer holiday season.
I made Red White and Blue Patriotic Dessert recently for a family gathering, and it was a big hit. With Memorial Day and 4th of July five weeks apart, what better time to bring out all the red, white and blue. Anyway, I love the fresh berries of spring and summer, and I love to incorporate them in my recipes.
I have a few hints to pass along when making this dessert. First, to make this much easier, I recommend using a bundt cake mix. However, if the one you use calls for using butter in the recipe, I would substitute canola oil for the butter. The oil will make the cake much more moist. Just be sure to spray your bundt pan very well with cooking spray. And if you are going out to buy one, be sure to buy one with a teflon coating. When slicing the cake into two layers, I like to use a long piece of thread. Just place the thread around the middle of the cake, cross over the two ends and pull. This will give you a perfectly cut cake with very few crumbs. Use a wide spatula to help lift off the top layer.
Bring out the boomers and the Red White and Blue Patriotic Dessert. They are both sure to impress. And why not accompany this dessert with my Frozen Strawberry Lynchburg Lemonade, and you too will soon be seeing fireworks!
For more cooking tips, see Cook’s Country America’s Test Kitchen.
Red White and Blue Patriotic Dessert:
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- 1 prepared vanilla bundt cake (I suggest using canola oil instead of butter and spraying the teflon bundt pan very well)
- 3.4 ounces instant coconut cream pudding mix (prepared according to package directions)
- 4 ounces cool whip, thawed
- 1 lb. large strawberries
- 1/2 pint blueberries
- coconut for decoration
Prepare the instant pudding, fold in the cool whip and refrigerate this mixture while preparing the bundt cake.
Once the bundt cake has cooled completely, slice the bundt cake in the middle (I like to use a thread (see my post narrative)).
Using half of the pudding mixture (save the other half for serving), spoon this around the cut bottom layer of the bundt cake.
Slice some strawberries, and place at least two rows of sliced berries over the pudding mixture, leaving some to slightly hang over the edge for show.
Sprinkle in some blueberries to fill in gaps.
Place the top layer of the bundt cake on top of the sliced fruit.
Slightly press the top layer down to compact.
If your bundt cake mix came with an icing packet, drizzle this on (I suggest opening this into a bowl and mixing well to thin).
If your bundt cake did not come with an icing packet, make your own drizzle with 1 1/2 C. powdered sugar, 2 T. soft butter and 1/2 to 1 T. milk. Adjust the milk for the right consistency.
Decorate the top of the dessert with large strawberries, blueberries (and around bottom) and sprinkles of coconut.
Cover and refrigerate until serving time.
Serve a dollop of the remaining pudding mixture alongside a slice of the dessert.