Gluten-Free Blueberry Trifle

Makes 12 Servings

Serve this refreshing dessert on a hot summer day — it’s perfect for a Fourth of July picnic.



  • 12 Pillsbury Gluten Free Ready to Eat Muffins (three 4-packs; 21 oz. total)
  • 1 16-ounce tub whipped topping, gluten-free, thawed
  • 3 pints blueberries
  • 1 pint strawberries


Cut or break 6 muffins into chunks and spread evenly in the bottom of a trifle bowl (or any clear glass bowl with round side and a flat bottom).

Spread half of whipped topping (8 ounces) on top of muffins.

Layer on a little more than half of the blueberries.

Repeat steps 1 through 3. For the final layer, form an outer ring of sliced strawberries (save one whole strawberry to decorate the top) and place all the remaining blueberries in the center (see photo).Cover and refrigerate for several hours, or overnight, before serving.

Recipe courtesy Uncle Wally’s.

Nutrition Analysis: 340 cal, 14 g fat, 30 mg chol, 200 mg sodium, 49 g carbs, 2 g fiber, 17 g sugar, 4 g protein.