Blueberry Cheesecake Trifle Food

BLUEBERRY TRIFLE

Steps:

• Mix together cream cheese, and powdered sugar.
• Add milk and pudding mix; mix well.
• Fold in 1 1/2 cups of whipped topping.
• Place half of the cake cubes in a 3 quart glass bowl.
• Layer with half of the berries and pudding mixture.
• Cover with remaining cake cubes.
• Layer mixtue with remaining berries and pudding mixture.
• Spread remaining whipped topping over top.

THE BEST BLUEBERRY CHEESECAKE

Steps:

• Combine graham cracker crumbs, melted butter and sugar. Press into bottom and up sides of a 9 inch springform pan. Bake at 350 degrees for 5 minutes. Remove and let cool.
• Beat softened cream cheese and add 1 cup sugar, flour and salt until blended. Add eggs, one at a time and blend.
• Add sour cream, vanilla and lemon extracts. Gently stie in blueberries. Pour mixture into cooled crust.
• Bake at 325 degrees for approximately 50 minutes. (Cheesecake will be done when it still jiggles in the middle.) Turn off oven and let remain in oven with door open for 20 minutes. Remove and let cool. Cover and chill cheesecake in refrigerator.
• Lightly mix Cool Whip and 1/4 cup of sour cream. Spread over cheesecake and refrigerate for at least 6 hours before cutting.
• Note: Refrigeration time is not included.

BLUEBERRY CHEESECAKE TRIFLE

Steps:

• Beat together the 2 pkgs of nuefchatel cheese and the lemon jello.
• Lightly beat in 1 container of CoolWhip.
• Layer 1/2 of the angel food cake cubes on the bottom of a trifle bowl.
• Top with 1/2 the cream cheese mixture, 1/2 the blueberries, and 1/2 of the CoolWhip.
• Repeat, reserving a few blueberries for garnishing on the top.
• Trifles are a great make-ahead dessert.
• This is best if it gets to sit for a few hours.

STRAWBERRY CHEESECAKE TRIFLE

Steps:

• In a large bowl, beat cream cheese and powdered sugar until fluffy; add sour cream, 1/2 teaspoon vanilla and the almond extract; set aside.
• Fold the cool whip into the cream cheese mixture.
• Gently stir in cake pieces; set aside.
• Combine strawberries and sugar, stirring until sugar is dissolved.
• Layer in a large glass bowl, starting with 1/4 of the strawberries, then adding 1/3 of the cake mixture.
• Continue layering; finish with strawberries.
• Cover with plastic wrap; and chill several hours.

CHERRY CHEESECAKE "TRIFLE"

Steps:

• Beat cream cheese till light and fluffy, blend in vanilla yogurt.
• In a smaller bowl mix pudding mix and milk till thickened, blend into cream cheese mixture- fold in all the whipped topping except about 1 Cup.
• In a 4 quart bowl (or trifle bowl) evenly spread half the cream cheese mixture in bottom of bowl, top with half the angel food cake cubes, press these down lightly with the back of a spoon.
• Spread 1 can of cherry pie filling over cake, covering completely.
• Repeat layers.
• Spread the reserved 1 cup whipped topping over last layer of cherry filling.
• Cover and chill overnight before serving.
• This will keep in the fridge for 2 weeks-- IF it lasts that long!

BLUEBERRY TRIFLE

Steps:

• Combine pudding mixes and milk according to package directions. Add almond flavoring to mixture.
• Layer 1/3 of pudding mixture on bottom of trifle dish. Layer 1/3 of pound cake cubes over pudding. Layer 1/3 of blueberries over pound cake.
• Repeat layering of pudding, cake and blueberries twice.
• Chill for 3-10 hours.
• When ready to serve, beat whipping cream and sugar at fast speed for 3-4 minutes until desired consistency.
• Spread whipped cream on top of trifle and serve.
• *** Also great with 'Zaar #18601 as the cake base! ***.

BLUEBERRY TRIFLE

Steps:

• In a large saucepan, combine 2 cups sugar, corstarch, and salt, mixing well. Add egg yolks and water to sugar mixture, whisking well to combine.
• Cook over medium heat, stirring often until mixture thickens, about 15-20 minutes. Remove from heat.
• Add lemon juice, butter, and 2 teaspoons vanilla, stirring well. Cover and refrigerate at least 2 hours.
• In a large mixing bowl, beat cream and remaining 1/2 cup sugar at high speed with an electric mixer until soft peaks form. Add remaining 1 teaspoon vanilla and beat until stiff peaks form.
• In the bottom of a trivle bowl, layer half of the blueberry muffins. Top muffins with 3 cups blueberries. Top blueberries with half of whipped cream. Top whipped cream with two thirds of lemon mixture. Top remaining 3 cups blueberries and remaining blueberry muffins.
• In a large bowl, combine the remaining lemon mixtureand whipped cream, folding gently to combine. Spread over muffin layer.
• Garnish with additional blueberries and a lemon-peel curl if desired.