This Fourth of July flag cake recipe makes a family favorite for barbecues. The combination of fresh berries and creamy vanilla pudding mix makes for a wonderful, refreshing dessert.
Ingredients
- 1.5 cups milk , cold
- 1 package instant vanilla pudding mix , 5.1 ounce
- 1 package cream cheese , 8 ounce
- 1.5 cups frozen whipped topping , such as Cool Whip
- 2 cups graham cracker crumbs
- 0.5 cups unsalted butter , melted
- 4 cups fresh blueberries
- 2 cups fresh raspberries
- 3 cups sliced fresh strawberries
Instructions
-
1
Beat cold milk and instant pudding mix together in a bowl with an electric mixer until no lumps remain.
-
2
Beat cream cheese in a separate bowl with an electric mixer until creamy; gradually beat in milk-pudding mixture until smooth. Fold in whipped topping.
-
3
Combine graham cracker crumbs and melted butter in a separate bowl until evenly moistened; press into the bottom of a 9x13-inch baking dish.
-
4
Set 45 blueberries and 60 raspberries aside for topping; combine remaining blueberries, remaining raspberries, and strawberries in a bowl. Arrange strawberry mixture over graham cracker crust; spread pudding mixture on top. Top with reserved blueberries and raspberries to make a flag design.
Nutrition Facts
Per serving
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