4th Of July Trifle Food

PATRIOTIC BERRY TRIFLE

Steps:

• Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract.
• Brush both sides of each slice of cake with the syrup. Cut the slices into 1-inch cubes.
• Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.
• Arrange half of the cake cubes in the bottom of a 13-cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour.

PATRIOTIC TRIFLE

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP.
• Layer half each of the cake and berries in large serving bowl; cover with pudding mixture. Top with layers of remaining cake, berries and COOL WHIP.
• Refrigerate 1 hour.

PATRIOTIC BERRY TRIFLE

Steps:

• Prepare the instant pudding first according to package direction by whipping the pudding with the cold milk until soft set. Refrigerate until firmed up, about 1 hour.
• Sprinkle half of the diced angel food cake onto the bottom of a trifle bowl. Set aside a few of the blueberries, strawberries, and raspberries to decorate the top of the cake. Add half of the remaining berries evenly over the cake pieces, then spoon the set pudding on top of the berries.
• Add the last layer of cake and any remaining berries (except those reserved for decoration). Top berries with frozen whipped topping, spreading gently to create a smooth and even surface. Use the reserved berries to decorate the top of your trifle however you'd like!
• Serve immediately, or refrigerate until ready to serve (don't make too far in advance, as the cake will start to break down the longer it sits).

ANGEL FRUIT TRIFLE

Steps:

• Pour the blueberries into a strainer, rinse with water, and shake off excess water. Spread the berries out onto paper towels to dry slightly.
• In a deep, clear glass bowl or trifle bowl, spread a layer of angel food cake chunks. Scatter the cake with chopped strawberries in a thin layer. Sprinkle the strawberries with a layer of blueberries, followed by a layer of chopped peach slices. Sprinkle a few fresh raspberries over the peaches. Dollop a layer of whipped topping, then repeat layers until all cake and fruit has been used. Finish trifle with a layer of whipped topping. Cover the trifle, and refrigerate until chilled, about 1 hour.

4TH OF JULY TRIFLE

Steps:

• Cream together cream cheese and confectioners sugar.
• Add sour cream, vanilla and 1/4 tsp almond flavoring.
• Set this mixture aside.
• In separate bowl whip the whipping cream and add to cream cheese mixture.
• Tear up angel food cake and mix in with cheese mixture.
• In separate bowl (s) place strawberries and blueberries 3/4 cup sugar and 3 Tbsp almond flavoring.
• (You can mix the berries together or keep separate, for a pretty red, white and blue look,if separate divide sugar and almond flavoring between the two bowls).
• In a clear glass bowl alternate layers of the cream cheese mixtures and the berries.
• Garnish the top with berries.
• Refrigerate for a couple of hours.
• This looks absolutely beautiful and taste just as great!
• Peaches work really well with this as well.

FOURTH OF JULY TRIFLE FIREWORKS!

Steps:

• Dice 1/2 cup strawberries. Halve 1/2 cup blueberries,leaving very small ones whole. Keep both berries in different bowls and set aside.
• Slice rest of strawberries.
• Divide boiling water, placing two cups in two bowls. Dissolve each flavor of gelatin in the separate bowls. Stir about 2 minutes. Stir in one cup cold water into each bowl.
• PREPARE:.
• Pour strawberry gelatin into 13x9 inch pan and do the same with the berry blue gelatin. Refrigerate both pans for one hour. Remove gelatins from refrigerator. Mix strawberries in with like gelatin. Do the same with the blueberries. Return both to refrigerator until set and firm, about 2 hours.
• Whip heavy cream, sugar and vanilla using very cold beaters and bowl. Refrigerate.
• ASSEMBLY:.
• Cube both gelatins.
• Put berry blue on bottom of trifle bowl or 31/2 quart clear glass bowl.
• Place rest of blueberries over gelatin.
• Next add all the cake evenly.
• Add 2/3rds of cream sealing edges.
• Strawberry gelatin is next. Followed by fresh strawberries.
• Place 1/3 cream nicely on top.
• Refrigerate several hours and serve.