Red, White & Blue Oreo Mini Trifles

Fun and festive individual trifles with layers of fluffy cake, sweet cream filling, and poppin’ Firework Oreos!

Who’s ready for the Fourth of July???

Judging by the fireworks that have been going off for the past week (it’s called Independence DAY, not Independence week, people), I’m guessing most people here in good ol’ ‘Murica are looking forward to this summer holiday.

Whether it’s experiencing temporary hearing loss from the fireworks (seriously, what is the point of those shrill, screaming ones??), attending the kid-infested parades and watching as the semi-ok marching bands try to dodge the horse poop on the road, or stuffing yourself silly with basically anything BBQ-related, we all have something we enjoy about the holiday.

Unsurprisingly, Oreo has released yet another cookie to honor this red, white, and blue-filled day. They’re called Firework Oreos.

They’re basically double-stuffed Oreos with red and blue-colored pop rocks in the creme-filling. They don’t have a fruity flavor like regular pop rocks–mostly just sweet and sugary-tasting. They do, however, provide a nice tingly feeling on your tongue when you bite into the Oreo. The “popping” effect is definitely much more subtle than pouring a packet of pop rocks on your tongue, so it’s not overpowering at all. 

On a scale of 1-10, I’d probably rate these Oreos a 4. The popping rocks are just aiight for me. It’s definitely more of a kid thing, I think. Limited-edition Oreos like this come in much smaller packages, so personally, I’d prefer to get more Oreos for my money by purchasing a regular package of double-stuffed Oreos. Just sayin’…

The Firework Oreos did serve as a nice little unexpected surprise in my Red, White & Blue Oreo Mini Trifles though!

These festive little trifles have a layer of blue cake, a layer of sweetened cream cheese filling, a layer of those poppin’ Firework Oreos, a layer of red cake, and ANOTHER layer of sweetened cream cheese filling. Topped off with a final Oreo and some pretty sprinkles, and you have the perfect finale for your Fourth of July celebration.

To make the red and blue cake layers, I used my super simple doctored-up white cake mix recipe. It starts with a white cake mix which is then amped up with a few more ingredients for a more homemade flavor and fluffy texture. To be honest, some of the best cakes start with a box cake mix. So give it a try before you throw any shade!

Once the batter is made, it’s divided into two separate bowls and dyed individually before being poured into two 8-inch square baking dishes. I used Wilton’s gel colors since they’re more concentrated, which means less dye is needed to achieve that vibrant color.

The filling is your standard sweetened cream cheese filling. Just beat up some cream cheese, powdered sugar, and a splash of vanilla, then fold in some freshly whipped cream–that’s it!

And like all of my mini trifles, they’re not quite complete without sprinkles. Besides, I’ve got MORE than enough sprinkles to bury a body.

Not that I would know anything about burying dead bodies…

Just live ones.

Red, White & Blue Oreo Mini Trifles

Fun and festive individual trifles with layers of fluffy cake, sweet cream filling, and poppin' Firework Oreos!

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Prep Time 1 hour hr 30 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs

Course Dessert

Cuisine American

Servings 7 Trifles

Equipment

• 7 Pint-sized mason jars

Ingredients

  

Cake:

• 1 (16.25 oz) box white cake mix
• 1 (3.56 oz) box instant white chocolate pudding mix*
• 1 cup vegetable oil
• 1 cup sour cream or Greek yogurt
• 4 large egg whites
• ½ cup milk
• 1 teaspoon vanilla
• ⅛ teaspoon almond extract
• Pinch of salt
• Food coloring (red and blue)**

Filling:

• 2 cups heavy cream
• 12 ounces cream cheese
• 1 ⅓ cup powdered sugar
• 1 teaspoon vanilla
• 1 (10.7 oz) package Firework Oreos, divided
• Sprinkles

Instructions

 

Make the Cake:

• Preheat the oven to 350ºF; spray two 8-inch square baking pans with nonstick cooking spray. In a large mixing bowl, stir all of the cake ingredients together until smooth; batter will be thick. Divide the batter in half and pour into two separate mixing bowls, and dye each individually. Pour the batters into the prepared pans, and bake for 28-30 minutes, or until toothpick inserted in the center comes out with few crumbs attached. Allow to cool completely, then cut into cubes.

Make the Filling:

• In the well-chilled bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream until stiff peaks form. Transfer whipped cream to another bowl and place in refrigerator to keep chilled.
• Return bowl to mixer. Beat cream cheese until smooth. Add powdered sugar and vanilla; continue beating until smooth and combined.
• Add a quarter of the whipped cream and beat until combined. Remove bowl from mixer and use a spatula to fold in the remaining whipped cream. Transfer mousse to a pastry bag or a gallon-sized ziploc bag with the tip of the corner cut off.

To Layer:

• Place a layer of the blue cake cubes in the bottom of each jar. Pipe half of the filling into each jar. Coarsely chop all but 7 of the Oreos, then evenly distribute the chopped Oreos among the 7 jars. Add the red layer of cake cubes, followed by the rest of the filling. Garnish each jar with one more Oreo and sprinkles.

Notes

*Vanilla pudding mix can be substituted.

**I used Wilton gel colors to dye the cake batter.