Inspired by these three decades of state and local celebrations, Flag Day - the anniversary of the Flag Resolution of 1777 - was officially established by the Proclamation of President Woodrow Wilson on May 30th, 1916. While Flag Day was celebrated in various communities for years after Wilson's proclamation, it was not until August 3rd, 1949, that President Truman signed an Act of Congress designating June 14th of each year as National Flag Day.

 Fruit Trifle Dessert

  • 1 recipe Golden Yellow Cake (or purchased pound cake or sponge cake)
  • 6 cups (1.5 L) strawberries, raspberries, blueberries, peaches, bananas or any combination (fresh or frozen)
  • 1/4 cup (50 mL) sugar
  • 1 packet vanilla pudding mix, prepared
  • 1/4 cup (50 mL) sherry or liqueur (any kind you like)
  • 1 cup (250 mL) raspberry or apricot jam
  • 2 cups (500 mL) whipping cream
  • additional whole berries or fruit for decorating

Cooking Instructions

  1. Cut the cake into slices (uneven or ragged is fine). Prepare whatever fruit you're using and cut into 1/2-inch (1-cm) pieces, if necessary. Place in a bowl and toss fruit with the sugar. Prepare the vanilla pudding. You'll need an attractive glass bowl, about 8 inches (20 cm) in diameter. Arrange about half of the cake pieces to cover the bottom of the bowl and sprinkle with about half of the sherry or liqueur. Spread cake pieces with half of the jam, then top with half of the fruit.
  2. Cover the fruit with half of the vanilla pudding, followed by half of the whipped cream. Repeat the layers: the remaining cake, sherry, jam, fruit and pudding.
  3. Finally, cover the top completely with the remaining whipped cream. Decorate with additional whole berries or fruit pieces. Cover with plastic wrap and refrigerate for at least 6 hours or overnight before serving.
 
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