PATRIOTIC TRIFLE
Get ready for oohs and aahs when you bring out this pretty trifle. Don't forget to include one tiny American flag for each child in your group. They'll love it! -Sandra Brown, Independence, Iowa
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- 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-in. 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 1/4 cup blueberries and 1/2 cup strawberries for garnish. Cut the gelatin into 1-in. cubes. In a 3-qt. 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.
Nutrition Facts : Calories 160 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 250mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
PATRIOTIC TRIFLE
Celebrate the red, white and blue in a Healthy Living Patriotic Trifle that's great for potlucks. With so many delectable layers to choose from, everyone is sure to be satisfied. Bring this Patriotic Trifle to your next get-together!
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 16 servings, about 2/3 cup each
Number Of Ingredients 6
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.
Nutrition Facts : Calories 120, Fat 2 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
BERRY TRIFLE
Tyler Florence's berry trifle recipe from Food Network has strawberries, raspberries and blueberries layered between lots of whipped cream.
Provided by Tyler Florence
Categories dessert
Time 43m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
- Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.
- In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.
- To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.
4TH OF JULY PATRIOTIC BERRY TRIFLE
This bright and fresh dessert is always a crowd-favorite! I love it because it doesn't require any cooking, which is perfect for those hot summer months.
Provided by Six Sisters Stuff
Yield 12
Number Of Ingredients 10
Steps:
- To make the lemon glaze, whisk together sugar, lemon juice, and water in a saucepan over medium-high heat. Continue stirring over heat until sugar dissolves.
- Once sugar is dissolved, remove from heat and whisk in almond extract; set aside.
- Cut angel food cake into 1-inch thick slices.
- Brush lemon glaze on each side of sliced cake.
- Cut glazed cake into 1-inch cubes; set aside.
- To make the cream cheese filling, beat together cream cheese and sugar with a mixer, on medium speed, until smooth. Add heavy whipping cream and beat until light and fluffy.
- Arrange half the cake on the bottom of a trifle dish.
- Sprinkle on an even layer of blueberries.
- Spread half the cream cheese mixture over the blueberries and top with a layer of strawberries.
- Repeat layers.
- Top with any remaining berries.
- Cover with plastic wrap and refrigerate before serving.
Nutrition Facts : Servingsize 1 serving, Calories 2475 kcal, Fat 196 g, SaturatedFat 122 g, Cholesterol 600 mg, Sodium 321 mg, Carbohydrate 182 g, Sugar 138 g, Protein 25 mg
PATRIOTIC BERRY TRIFLE
Make and share this Patriotic Berry Trifle recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 35m
Yield 8-10
Number Of Ingredients 8
Steps:
- Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring frequently , until the sugar dissolves. Remove from the heat and stir in the almond or vanilla extract.
- Brush both sides of each slice of cake with the sugar/water 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.
Nutrition Facts : Calories 688, Fat 42.2, SaturatedFat 24.7, Cholesterol 144, Sodium 587.4, Carbohydrate 72.1, Fiber 3.7, Sugar 42.8, Protein 10.3
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 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
PATRIOTIC BERRY TRIFLE
Macrayla's berry trifle is beautiful and would make a wonderful centerpiece for your dessert table. It tastes just as good as it looks. The base is a pre-made angel food cake that's brushed with a tangy lemon simple syrup. In between layers of fresh blueberries and strawberries is a light and fluffy cream cheese whipped cream....
Provided by Macrayla Evans
Categories Fruit Desserts
Time 35m
Number Of Ingredients 13
Steps:
- 1. Heat 1/4 cup sugar, 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.
- 2. Brush both sides of each slice of cake with syrup.
- 3. Cut the slices into 1-inch cubes.
- 4. Beat 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.
- 5. 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.
- 6. Top with a layer of strawberries.
- 7. Layer the remaining cake cubes on top of the strawberries. Then sprinkle with more blueberries.
- 8. Top with the remaining whipped cream and finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate for 1 hour.
More about "patriotic berry trifle food"
4TH OF JULY PATRIOTIC BERRY TRIFLE RECIPE - MUNCHKIN TIME
From munchkintime.com
Category 4th of July, Dessert, Summer RecipeCalories 440 per serving
- Whisk cold heavy whipping cream for about 3-4 minutes or until it becomes fluffy. Place in the fridge.
- In a big bowl mix milk with vanilla pudding until combined. Add condensed milk. Mix again. Carefully fold whipping cream.
- Slice angel food cake into small squares or rectangles and create a small layer of sliced cake in tall glass cups like we are using. We had two layers of angel cake in each glass.
- Add cream. Add sliced strawberries and blueberries. Repeat step 3 and 4. Garnish with any fruit of your choice. Grab a spoon and enjoy!
LOW-CARB SUMMER BERRY TRIFLE - RECIPE - DIET DOCTOR
From dietdoctor.com
4.8/5 (4)Total Time 15 minsCategory DessertCalories 325 per serving
LOW-CARB TRIPLE BERRY TRIFLE RECIPE - STYLISH CRAVINGS
From stylishcravings.com
Servings 12Total Time 15 minsCategory DessertCalories 149 per serving
- In a large mixing bowl, add the cream cheese, 1⁄2 cup heavy cream, powdered erythritol, and vanilla. Beat until smooth and creamy.
- Fold half of the whipped cream into the cream cheese mixture. Then, fold the remaining whipped cream into the mixture.
- Place about 1/5 of the cream cheese fluff into the bottom of the trifle bowl. Top with a layer of strawberries. Add another layer of cream cheese fluff and top with blackberries. After another layer of cream cheese fluff, add a layer of raspberries. Smooth a fourth layer of cream cheese fluff over the raspberries and then top with the blueberries.
BERRY PATRIOTIC TRIFLE RECIPE | MYRECIPES
From myrecipes.com
Servings 6-8
- BEAT sweetened condensed milk, pudding mix and milk in large bowl with electric mixer. Fold in sour cream. Chill 5 minutes.
- RESERVE 1/4 cup pudding mixture. In 2 to 2 1/2-quart clear glass bowl, layer half of the pound cake pieces, half of the remaining pudding and half of the raspberries and blueberries. Repeat layers. Spoon reserved pudding mixture on top. Cover; chill at least 2 hours. Top with Star Garnish, if desired, before serving.
- HEAT white baking bar in small heavy saucepan over low heat until melted, stirring constantly. Tint with red paste food coloring. Pipe mixture into star shapes on wax-paper-lined baking sheet. Let stand until dry. Carefully peel from wax paper.
BERRY TRIFLE (EASY, LIGHT, SUMMERY DESSERT) - A PINCH OF ...
From apinchofhealthy.com
Reviews 2Category DessertCuisine AmericanTotal Time 45 mins
- Make the pudding. Add the pudding mix along with the milk to a medium size mixing bowl and mix until it is smooth and creamy. Set aside.
- Make the homemade whipped cream (or you can use store-bought) - To make it homemade, put the bowl of a stand mixer into the refrigerator for 20-30 minutes (or a glass mixing bowl). Add the whipping cream, powdered sugar and vanilla to the chilled bowl and attach it to the stand mixer (if using). Use the whisk attachment or hand beater and mix on low speed until it starts to get fluffy and thicker, increase the speed to medium speed and whisk for 60-90 seconds. You may need to scrape the side of the bowl halfway through and then continue mixing until stiff peaks form.
- Assemble the berry trifle. Place a little bit of the whipped cream into the bottom of a trifle bowl. Top with half of the cubed angel food cake in an even layer. You want to place the cake along the edges of the bowl and then fill the center so it looks beautiful. Then spoon half of the prepared vanilla pudding over the cake and top with half of the berries in an even layer. Spread half of the whipped cream over the berries in an even layer as well and repeat. Finish the trifle off with extra berries on top of the whipped cream and a few sprigs of mint for even more color. Cover and chill for 30 minutes.
PATRIOTIC BERRY DESSERT - COUNTRY AT HEART RECIPES
From countryatheartrecipes.com
5/5 (1)Total Time 2 hrs 30 minsCategory DessertCalories 236 per serving
- This recipe has a couple of items that need advance preparation. You'll want to begin making this dessert early in the day, or one day before you serve.
- Gather your ingredients so that you have everything close at hand on the counter or table. Rinse and drain the strawberries and blueberries. If desired, you may cut the strawberries in half or in chunks.
- Begin assembling the dessert by making the Red layer. Spoon the set strawberry Jello with strawberries to the bottom of the dish. If you didn't add strawberries to the Jello, spoon them over the Jello now in a single layer.
PATRIOTIC BERRY TRIFLE RECIPE - CRAYONS & CRAVINGS
From crayonsandcravings.com
4.9/5 (14)Category DessertServings 16Total Time 25 mins
- In a large bowl, whisk pudding mix and milk together for 2 minutes. Refrigerate for at least 5 minutes to allow to set.
PATRIOTIC BERRY TRIFLE - MRS HAPPY HOMEMAKER
From mrshappyhomemaker.com
Reviews 3Estimated Reading Time 1 min
- Heat 1/4 cup sugar, lemon juice, & 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat, and stir in the vanilla extract. Let cool. Beat the remaining 1 cup sugar & the cream cheese with a mixer on medium speed until smooth & light. Add the heavy cream & beat on high speed until smooth & the consistency of whipped cream.
- Cut the cake into 1 inch slices & brush each side with the lemon syrup. Cut into cubes. Arrange half of the cake cubes in the bottom of a 13 cup trifle dish, or large clear bowl. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries & gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, & top with the other half of the cream. Arrange the remaining blueberries & strawberries on top.
RED WHITE AND BLUE BERRY TRIFLE - HOUSE OF NASH EATS
From houseofnasheats.com
5/5 (1)Total Time 1 hr 15 minsCategory CakeCalories 343 per serving
- Make the pudding by whisking the pudding mix with the cold milk for 2 minutes, then let it sit in the fridge for 5-10 minutes to thicken.
- Beat the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Set aside.
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From natashaskitchen.com
5/5 (27)Category EasyCuisine $13-$18 (Varies by Season)Total Time 30 mins
- 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.
- Place 1/3 of your sliced angel food cake into the bottom of your trifle dish and brush with 1/3 of your syrup. Add 1/3 of your cream and loosely spread it over cake pieces. Add 1/2 of the sliced strawberries. Repeat with remaining ingredients (adding 1/2 of the blueberries for the second fruit layer). Frost the top with last 1/3 of cream and decorate with remaining fruit. (Visit my blog for a closer look at the order of the cake layers).
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From werethejoneses.com
Cuisine AmericanCategory DessertServings 10Estimated Reading Time 5 mins
- In a mixing bowl, mix together cream cheese and powdered sugar on medium speed. Nextadd in the sour cream, vanilla extract and almond extract and mix well. Add in 2 cups of cool whip and mix on low.
- Rinse strawberries and blueberries. Pat dry with a paper towel (this helps to not make the dessert too runny) Slice 2 cups of strawberries in quarters. Slice the other 3 cups of strawberries in thin round slices to place around the outside edge of trifle dish.
- In your trifle dish, start your layers. First add a third of the angel food cake pieces, enough to cover the bottom. Next add your cream cheese mixture, covering all the angel food cake. Add in a layer of blueberries. Then place your bottom layer of thin sliced strawberries around the outside edge of trifle dish.
PATRIOTIC BERRY TRIFLE - RECIPES - FAXO
From faxo.com
- 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.
- 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.
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