Patriotic Dessert Recipes

Themed parties are ultra popular now, so what about your next party to be with patriotic theme? If you are still not sure whether this is a good idea, take a look at these delicious patriotic desserts and we believe that after you’ll see them, you wouldn’t have doubt at all. Have fun and love your country J

Patriotic Trifle Recipe

Get ready for oohs and aahs when you bring out this pretty trifle. Don’t forget to include one tiny American flag for each one. They’ll love it!

Total Time: Prep: 30 min. + chilling

Makes: 16-20 servings


1 package (3 ounces) berry blue gelatin

1 package (3 ounces) strawberry gelatin

2 cups boiling water

1 cup cold water

2 cups cold milk

2 packages (3.4 ounces each) instant vanilla pudding mix

1 carton (8 ounces) frozen whipped topping, thawed, divided

1 pint fresh blueberries

1 quart fresh strawberries, quartered

1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes


1.In two small bowls, combine each gelatin flavor with 1 cup boiling water. Stir 1/2 cup cold water into each. Pour each into an ungreased 9-in. square pan. Refrigerate for 1 hour or until set.

2.In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 2 cups whipped topping.

3.Set aside 1/4 cup blueberries and 1/2 cup strawberries for garnish. Cut the gelatin into 1-in. cubes. In a 3-qt. trifle bowl or serving dish, layer the strawberry gelatin, half of the cake cubes, the remaining blueberries and half of the pudding mixture.

4.Top with blue gelatin and remaining cake cubes, strawberries and pudding mixture. Garnish with reserved berries and remaining whipped topping. Serve immediately. Yield: 16-20 servings.

Nutritional Facts

3/4 cup: 160 calories, 3g fat (2g saturated fat), 2mg cholesterol, 250mg sodium, 31g carbohydrate (20g sugars, 1g fiber), 3g protein.

Patriotic Ice Cream Cupcakes Recipe

These frosty cupcakes are practically a fireworks display on their own. The little treats feature red velvet cake, blue moon ice cream, a creamy white topping and star-spangled sprinkles.

Total Time: Prep: 30 min. + freezing

Bake: 15 min. + cooling

Makes: 36 servings


1 package red velvet cake mix (regular size)

1-1/2 quarts blue moon ice cream, softened if necessary

1 jar (7 ounces) marshmallow creme

3 cups heavy whipping cream

Red, white and blue sprinkles


1.Preheat oven to 350°. Line 36 muffin cups with paper liners.

2.Prepare cake batter according to package directions. Fill prepared cups about one-third full. Bake until a toothpick inserted in center comes out clean, 11-14 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely.

3.Working quickly, spread ice cream onto cupcakes. Freeze until firm, at least 1 hour.

4.Place marshmallow creme in a large bowl. Add whipping cream; beat until blended and stiff peaks form. Pipe or spread over cupcakes. Decorate with sprinkles. Serve immediately or freeze until firm. Yield: 3 dozen.

Editor’s Note: Blue moon ice cream may be substituted with vanilla ice cream tinted with blue food coloring.

Nutritional Facts

1 cupcake: 220 calories, 13g fat (6g saturated fat), 46mg cholesterol, 139mg sodium, 21g carbohydrate (16g sugars, 0 fiber), 4g protein.

Patriotic Dessert Recipe

I took this patriotic dessert to a luncheon and came home with dozens of requests for the recipe! It was quite a success. People told me it looked as good as it tasted.

Total Time: Prep: 40 min. + chilling

Makes: 12-15 servings


1 cup all-purpose flour

1 cup finely chopped pecans

1/2 cup butter, softened

1 package (8 ounces) cream cheese, softened

1 cup confectioners’ sugar

1 carton (8 ounces) frozen whipped topping, thawed, divided

1-1/2 cups cold milk

1 package (5.1 ounces) instant vanilla pudding mix

3 cups fresh strawberries, halved

1/2 cup fresh blueberries


1.In a bowl, combine flour, pecans and butter. Press into an ungreased 13×9-in. baking dish. Bake at 350° for 18-20 minutes. Cool on a wire rack.

2.In a bowl, beat cream cheese and confectioners’ sugar. Fold in half the whipped topping; spread over crust. In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.

3.Spread over cream cheese layer. Cover with remaining whipped topping. Decorate with strawberries and blueberries to resemble a flag. Chill for at least 1 hour before serving. Yield: 12-15 servings.

Kitchen Tips

1.Styling tip: For clean delineation between stripes, place cut strawberry halves on a paper towel before assembling so they don’t bleed into the topping.

2.If you prefer, substitute raspberries for strawberries.

Nutritional Facts

1 slice: 335 calories, 21g fat (11g saturated fat), 36mg cholesterol, 255mg sodium, 34g carbohydrate (22g sugars, 2g fiber), 4g protein.


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