The Fourth of July is right around the corner so plan on giving your celebration some extra fireworks with these delicious and patriotic desserts!

Featuring festive red, white and blue colors these summery delights from Taste of Home magazine will be the star of your get-together and a great way to end a fantastic party.

Whip up a Patriotic Trifle or some Patriotic Cupcakes and you'll have your guests begging you to host another party.

For more patriotic recipes, visit TasteofHome.com.

Patriotic Trifle

1 package (3 ounces) berry blue gelatin

1 package (3 ounces) strawberry gelatin

2 cups boiling water

1 cup cold water

2 cups cold whole milk

2 packages (3.4 ounces each) instant vanilla pudding mix

1 carton (8 ounces) frozen whipped topping, thawed, divided

1 pint fresh blueberries

1 quart fresh strawberries, quartered

1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes

In two small bowls, combine each gelatin flavor with 1 cup boiling water. Stir 1/2 cup cold water into each. Pour each into an ungreased 9-inch square pan. Refrigerate for 1 hour or until set.

In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 2 cups whipped topping.

Set aside cup blueberries and 1/2 cup strawberries for garnish. Cut the gelatin into 1-in. cubes. In a 3-quart trifle bowl or serving dish, layer the strawberry gelatin, half of the cake cubes, the remaining blueberries and half of the pudding mixture.

Top with blue gelatin and remaining cake cubes, strawberries and pudding mixture. Garnish with reserved berries and remaining whipped topping. Serve immediately.

Yield: 16-20 servings.

Patriotic Cupcakes

1 package (18- ounces) white cake mix

1/2 teaspoon blue food coloring

1/2 teaspoon red food coloring

1 can (16 ounces) vanilla frosting

Red, white and blue sprinkles

Prepare cake batter according to package directions.

In a small bowl, combine 1- cups batter and blue food coloring. In another bowl, combine 1- cups batter and red food coloring. Leave remaining batter plain.

Fill paper-lined muffin cups with 2 tablespoons red batter, 2 tablespoons plain batter and 2 tablespoons blue batter. Bake at 350 F for 20-24 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Frost with vanilla frosting; decorate with sprinkles.

Yield: 1-1/2 dozen.