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.
ANGEL FRUIT TRIFLE
A light, fresh, and cool summer dessert. Angel food cake, fresh berries, and whipped topping, layered in a trifle bowl, makes for a pretty presentation; then you can see the layers of the dessert. This is a great Fourth of July red, white, and blue dessert. This is my family's favorite summer dessert.
Provided by Lori Kirchner Zwahlen
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 1h15m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 295.1 calories, Carbohydrate 55.1 g, Fat 8.9 g, Fiber 3.2 g, Protein 2.3 g, SaturatedFat 8.4 g, Sodium 212 mg, Sugar 19 g
EASY 4TH JULY TRIFLE
This is soooooooooo easy it is scary...You will be the hit of the cookout...Not to mention its yummo...lol
Provided by Brenda-Lee Barajas
Categories Other Desserts
Time 10m
Number Of Ingredients 4
Steps:
- 1. In a trifle bowl or large glass serving bowl, layer half the pound cake, strawberries, blueberries, and whipped topping. Repeat layers once more then garnish with reserved berries in a flag pattern, as shown.
- 2. 2.Serve immediately or refrigerate until ready to serve.
4TH OF JULY TRIFLE
Almost too pretty to eat. You'll love all the Ooo's and Ahhh's from this dessert! I received this recipe at a woman's golf tournament -- dish to pass event! Excellent!!
Provided by CJ Berry
Categories Dessert
Time 1h
Yield 1 large clear glass bowl
Number Of Ingredients 11
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.
PATRIOTIC BERRY TRIFLE
You can change this recipe up lots of ways - use fresh made whipped cream, any mix of berries you like, and swap out the vanilla pudding for cheesecake flavor if you'd like. You can use pound cake in place of angel food cake if you prefer - but I like the light texture of the angel food cake for this one!
Provided by Rebekah Rose Hills
Categories Holidays and Events Recipes 4th of July Desserts
Time 1h15m
Yield 10
Number Of Ingredients 7
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).
Nutrition Facts : Calories 213.9 calories, Carbohydrate 36.5 g, Cholesterol 3.9 mg, Fat 5.2 g, Fiber 2 g, Protein 4.2 g, SaturatedFat 4.4 g, Sodium 336.9 mg, Sugar 10.2 g
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- In a small bowl, combine the vanilla pudding mix with the milk. Whisk for two minutes and set aside.
- In a large bowl, beat the cream cheese on medium speed for about 2-3 minutes or until smooth and creamy.
- Reduce the speed to low and gradually add the powdered sugar. Once all of the sugar is incorporated, increase the speed to medium and beat for 1 minute, or until smooth.
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- If desired, cut half of the strawberry slices into star shapes using a 1-inch star-shaped cutter; set aside. Prepare pudding mix according to package directions using the 2 cups milk; set aside. In a large mixing bowl beat cream cheese and yogurt with an electric mixer on medium speed until smooth. Beat in pudding. Fold in whipped topping.
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- In a measuring cup, combine 1/4 cup water, 2 Tbsp sugar and 2 Tbsp lemon juice and stir until sugar is dissolved. Set aside until needed.
- Beat together 1 lb cream cheese and 3/4 cup sugar (with the whisk attachment) on medium speed until creamy and smooth, scraping the bowl a couple times. With mixer on, pour in 2 cups heavy cream then turn mixer to medium/high and continue beating until until whipped and fluffy. Add 1/2 tsp vanilla and beat until incorporated.
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