Red, white, and blue dessert cups are the perfect no-bake treat for summer parties and Fourth of July gatherings. They are festive, fruity, and take just six ingredients and a few minutes prep.

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Red, white, and blue parfaits in plastic cups with layers of cookie crumbs, blueberry pie filling, pudding mixture, and topped with sliced strawberries and a sandwich cookie.

These cute red, white, and blue dessert cups are a super easy 4th of July food for serving at home or bringing to potlucks and block parties.

Check out my other great Fourth of July dessert, a creamy blueberry banana pie (the recipe makes 2 pies, so it feeds a crowd) that is always a favorite.

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Video
What you need to make Red, White & Blue Dessert Cups
How to make Red, White & Blue Dessert Cups
Storage and prepping ahead
Recipe

Video

What you need to make Red, White & Blue Dessert Cups

Labeled ingredients on a counter: Vanilla instant pudding mix, sliced strawberries, sandwich cookies, milk, blueberry pie filling, and frozen whipped topping.

Vanilla instant pudding mix
Strawberries
Vanilla sandwich cookies
Milk
Blueberry pie filling
Frozen whipped topping

See recipe card for quantities.

How to make Red, White & Blue Dessert Cups

Composite image: 1-crushed cookie crumbs; 2- vanilla pudding in a bowl with a whisk; 3- adding thawed whipped topping to the pudding; 4- after mixing.

Place 15 of the vanilla sandwich cookies into a food processor or blender and blend until they are small crumbs (1). Set aside.

In a mixing bowl, combine the vanilla instant pudding and milk. Whisk until thickened (2).

Fold the thawed whipped topping into the pudding and mix until well combined (3 & 4).

Composite image: 5- parfait cups with crushed cookie crumbs in the bottom; 6- after adding blueberry pie filling; 7- after adding pudding mixture; 8- after adding sliced strawberries.

Lay out your parfait cups or glasses and evenly divide the crushed cookies among them in the bottom of the cups (5).

Divide the blueberry pie filling among the cups, placing it on top of the crushed cookies (6).

Add the pudding mixture on top of the blueberry pie filling layer, dividing evenly between the cups (7).

Top with the fresh strawberry slices (8).

Cover and refrigerate until ready to serve (4 hours is optimal). Garnish with remaining cookies before serving.

Red, white, and blue parfaits in plastic cups topped with sliced strawberries and a sandwich cookie with text Fourth of July Dessert Cups - just 20 minutes to prep.

✨ Pro Tip ✨

Get plastic cups for serving from the dollar store and grab some inexpensive holiday decorations for the table while you are there.

Storage and prepping ahead

If you would like to prep the parfaits ahead of time, prepare the pudding and whipped topping mixture and the sliced strawberries in advance and store separately in airtight containers in the refrigerator for up to 24 hours. Crush the cookies and store in an airtight container at room temperature. Assemble the parfaits up to 4 hours before serving or transporting.

Recipe

Red, white, and blue parfaits in plastic cups topped with sliced strawberries and a sandwich cookie.

Red, White, and Blue Dessert Cups

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Red, white, and blue dessert cups are the perfect no-bake treat for summer parties and Fourth of July gatherings.

Mary Ann

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Prep Time 20

Chill Time 4

Total Time 4 20

Course Dessert

Cuisine American

Servings parfaits

Calories 384

Ingredients

25 vanilla sandwich cookies
3.4 ounces vanilla instant pudding
2 cups milk
8 ounces frozen whipped topping
21 ounces blueberry pie filling
1 pint strawberries

Instructions

Place 15 of the 25 vanilla sandwich cookies into a food processor or blender and blend until they are small crumbs. Set aside.
Thaw 8 ounces frozen whipped topping.
Slice 1 pint strawberries.
In a mixing bowl, combine 3.4 ounces vanilla instant pudding and 2 cups milk. Whisk until thickened.
Fold the thawed whipped topping into the pudding and mix until well combined.
Lay out your parfait cups or glasses and evenly divide the crushed cookies among them in the bottom of the cups.
Divide 21 ounces blueberry pie filling among the cups, placing it on top of the crushed cookies.
Add the pudding mixture on top of the blueberry pie filling layer, dividing evenly between the cups.
Top with the fresh strawberry slices.
Cover and refrigerate until ready to serve (4 hours is optimal).
Garnish with remaining cookies before serving.

Notes

Nutrition per serving

Serving: 1 parfaitCalories: 384 calCarbohydrates: 68 gProtein: 4 gFat: 11 gSodium: 220 mgFiber: 3 gSugar: 52 gNet Carbohydrates: 65 g