All American Trifle Food

ALL-AMERICAN TRIFLE

Steps:

• Beat pudding mix and milk with whisk 2 min.
• Layer half each of the cake cubes, strawberries and blueberries in 3-qt. serving bowl; cover with pudding. Repeat layers of cake and fruit. Top with COOL WHIP.
• Refrigerate 1 hour.

ALL AMERICAN TRIFLE

Steps:

• In a bowl, sprinkle the strawberries with sugar; stir to distribute the sugar, and set aside. Chill a large metal mixing bowl and beaters from an electric mixer.
• Pour the cream into the chilled mixing bowl, and add white chocolate pudding mix, lemon yogurt, and about 1 tablespoon of coconut rum, if desired; beat until fluffy with an electric mixer set on Medium speed.
• Spread a layer of pound cake cubes into the bottom of a glass 10x15-inch baking dish, and sprinkle the cubes with another tablespoon of coconut rum. Cover the pound cake with a layer of strawberries; sprinkle blueberries over the strawberries. Spread a thick layer of whipped cream over the berries. Repeat the layers several times, ending with a layer of strawberries sprinkled with blueberries and reserving about 1 cup of whipped cream; top the trifle with dollops of whipped cream to serve. Refrigerate leftovers.

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.

EASY AMERICAN DESSERT

Steps:

• Stir 2 cups of the boiling water into each flavor of dry gelatin in separate bowls at least 2 minutes until completely dissolved. Stir 1 cup cold water into each bowl. Pour gelatins into separate 13x9-inch pans. Refrigerate 3 hours or until firm. Cut gelatin into 1/2-inch cubes.
• Place red gelatin cubes in 3-1/2-quart serving bowl or trifle bowl. Top with layers of cake cubes, half of the whipped topping and the strawberries. Cover with blue gelatin cubes; top with the remaining whipped topping.
• Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.