Easy, No Cook 4th of July Dessert Recipes

With simple ingredients and quick prep time you can dress up your table in red, white and blue with easy, no cook Fourth of July dessert recipes!

Red, White and Blue Trifle
6 servings

One of the more elegant 4th of July recipes, it's perfect for those who like to entertain!

• 2 (12 oz) containers of whipped topping, thawed
• 1 (5.9 oz) package of cheesecake flavored instant pudding
• milk for pudding
• 1 pound cake, thawed and cut into 1 inch squares
• fresh, sliced strawberries (approximately 2 or more pints depending on taste)
• blueberries (if frozen, let thaw before use)
• trifle bowl or tall bowl that is slightly more narrow at bottom than at the top or any decorative bowl
• whole strawberries and blueberries for decoration (optional)

Prepare pudding according to package instructions.

To create the red, white and blue effect from the bottom to the top: strawberries, pudding, cake squares, blueberries, whipped topping. Repeat this one more time with the last third of the whipped topping on top. You can decorate the top with whole strawberries and blueberries.

Red, White and Blue Parfaits
4 servings

One of the quickest of the 4th of July dessert recipes, it's also easily doubled!

• 4 parfait glasses or 1/2 pint mason jars
• 2 cups frozen blueberries
• 12 gingersnaps or graham crackers, crushed
• 16 oz lemon or vanilla yogurt
• 1 (12 oz) container of whipped topping (thawed)

In a bowl, mix the yogurt with half the whipped topping. In your individual containers, layer the ingredients: 3 crushed gingersnaps (or graham crackers), 1/2 cup yogurt, 1/2 cup of blueberries, whipped topping. This dessert keeps easily in the refrigerator until time to serve!

Fourth of July Dessert Granita
8 servings

This recipe is a twist on the traditional Fourth of July dessert: watermelon!

• 8 cups of seedless watermelon, cubed & chilled (you can use regular watermelon but you'll need to pick out the seeds!)
• 1 cup sugar
• 1 cup water
• 2 - 3 tbsp lemon juice (if using fresh squeezed, make sure to strain the pulp out before you use it)
• fresh mint leaves (optional)

Place the water in a pan and add the sugar. Bring to just a boil so that the sugar dissolves. Take the pan off of the heat and pour the mix into a measuring cup. Place the cup into the refrigerator to cool down. You'll need 1 cup of this sugar syrup for the sorbet. You can use the rest of the syrup for your iced tea!

In a food processor, puree the watermelon, sugar syrup and lemon juice together. Place puree mixture into a metal bowl and put into the freezer. Mix every hour until soft set. Spoon into bowls and top with a few leaves of mint. Serve immediately.