4thofjulytrifle Recipes
ALL AMERICAN TRIFLE
This is a creamy, fruity, heavenly dessert. I've been told it's like super-charged strawberry shortcake!
Provided by Rachel Mehl
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 40m
Yield 15
Number Of Ingredients 8
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.
Nutrition Facts : Calories 537.3 calories, Carbohydrate 50.5 g, Cholesterol 221.4 mg, Fat 36.1 g, Fiber 3.2 g, Protein 6.3 g, SaturatedFat 21.7 g, Sodium 293.1 mg, Sugar 31 g
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 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 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
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.
CHERRIES IN THE SNOW TRIFLE! " FOURTH OF JULY VERSION"
I have made this for many years at Christmas time, but this year I am going to add fresh Blueberries for a 4th of July Red-White and Blue Dessert. With little flags in the top! :-)
Provided by Koechin Chef
Categories Dessert
Time 10m
Yield 1 c, 16 serving(s)
Number Of Ingredients 7
Steps:
- Tear up the angelfood cake. You want 8 cups. (I carefully tear the outside brown edges of.).
- Beat the soft cream cheese with 1 teaspoons Almond extract.
- Fold in the Cool Whip.
- Combine the cherry pie filling with half the cherry brandy (Kirschwasser) if using.
- To assemble: In your triffle dish 3 layers of each.
- 1/3rd aprox. of the Angel Food pieces. Sprinkle with some opt. cherry brandy.
- Next a layer of cherry pie filling.
- Next 1/3rd of the cream cheese mixture. Cover with blueberries.
- Repeat 2 more times.
- I decorate the top with some saved out cherries in the center with a ring of blueberries around them. And a few small flags in the center. Refrigerate several hour or overnight.
- You can make this more figure friendly by using. sugar free angel food Cake,sugar free Cool- Whip, and More Fruit Pie Filling! :-0.
Nutrition Facts : Calories 370.2, Fat 15.3, SaturatedFat 11.9, Cholesterol 15.3, Sodium 347, Carbohydrate 53.9, Fiber 0.5, Sugar 22.9, Protein 5.3
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FOURTH OF JULY TRIFLE | BETTER HOMES & GARDENS
From bhg.com
Total Time 1 hr 30 minsCalories 260 per serving
- 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.
- To assemble, spoon one-third of the cake cubes into a 2 1/2- to 3-quart trifle dish or clear glass bowl. Top with one-third of the pudding mixture. Arrange some of the star-shaped strawberries against the sides of the dish on top of the pudding mixture in dish, making a circle of star-shaped berries. Fill in the center with some of the uncut sliced strawberries. Top with a layer of one-third of the blueberries. Repeat layers. Top with remaining cake and pudding mixture. Arrange remaining blueberries in a 3 1/2-inch rectangle in one corner of the top. Arrange remaining strawberry stars in rows, resembling stripes on a flag.
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RED, WHITE & BLUE TRIFLE RECIPE FOR A JULY 4 DESSERT | KITCHN
From thekitchn.com
Estimated Reading Time 7 mins
- Make the vanilla pudding: Whisk the cornstarch and salt together in a 1-quart mixing bowl. Slowly whisk in the cream, making sure there are no lumps. Whisk in the egg yolks. It is important that this mix be very smooth.
- Warm the milk with the sugar over medium heat in a 3-quart saucepan until bubbles form around the edge of the milk and the entire surface of the milk begins to vibrate. Turn off the heat.
- Pour 1 cup of the hot milk mixture into the bowl with the cornstarch and egg yolks. Whisk vigorously to combine. They should come together smoothly, with no lumps. If you see any lumps, add a little more liquid and whisk them out. Pour the combined mixture back into the pot slowly, whisking constantly. Turn the heat back on to medium and bring to a simmer, whisking constantly. The custard will come to a boil with large bubbles that slowly pop up to the surface. Boil, whisking constantly, for 2 minutes. Turn off the heat. Stir in the vanilla extract. Use this pudding immediately to make the trifle.
- Begin assembling the trifle: Pack half of the angel food cake into the bottom of a large glass bowl. The bowl should hold 20 to 24 cups (160 to 192 fluid ounces). Immediately pour half of the warm pudding over the cake. Press plastic wrap or buttered wax paper onto the surface and refrigerate for at least 1 hour or until chilled.
NO-BAKE BERRY TRIFLE, STRAWBERRY BLUEBERRY TRIFLE, 4TH OF JULY
From natashaskitchen.com
5/5 (26)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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RED, WHITE AND BLUE TRIFLE - TRIFLE WITH POUND CAKE DESSERT
From thepioneerwoman.com
Servings 8-10Total Time 30 minsCategory Dessert, Fruit
- In the bowl of a stand mixer with a paddle attachment, combine the cream cheese and granulated sugar.
PATRIOTIC TRIFLE RECIPE - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
4.5/5 (4)Category DessertCuisine AmericanTotal Time 20 mins
- In a medium bowl, combine cream and white sugar and beat until stiff peaks form. Set aside. You want a stiffer whipped cream for trifle so that it holds up over time.
- In another bowl beat cheesecake pudding mixes with milk for 2 minutes or until thick. Mix in sour cream and lemon juice. Fold in one cup of the sweetened whipped cream.
- In a trifle bowl, start by layering ¼ of the pound cake on the bottom of the trifle bowl (A large glass bowl can be used if you don't have a trifle bowl). Next, layer ¼ of the pudding mixture followed by a layer of ¼ of the strawberries. To make trifle look presentable make sure each layer is distinct and separate especially on the sides of the bowl. Repeat layers four times or until bowl is almost full.
THE BEST LOW CARB KETO BERRY TRIFLE - EXPLORER MOMMA
From explorermomma.com
4.9/5 (16)Total Time 50 minsCategory DessertCalories 261 per serving
- Place the egg yolks, almond milk, and sweetener in a blender. Blend on high for 30-40 seconds then turn down to medium blend. While the machine is still going, pour in the melted butter and process for another 20 seconds.
- Pour the mixture into a saucepan and warm to a medium heat, whisking vigorously until it coats the back of a spoon, 3-5 minutes. (Alternatively, cook in a bowl over a saucepan of water to prevent the eggs from curdling).
- Remove from the heat and whisk in the vanilla extract and xanthan gum. Set the bowl in the fridge (or in ice water) until chilled.
RED WHITE AND BLUE TRIFLE - EASY 4TH OF JULY TRIFLE RECIPE
From dessertsonadime.com
Servings 12Calories 330 per servingTotal Time 20 mins
- 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.
- Add the prepared pudding to the cream cheese mixture and gently fold and stir with a rubber spatula until completely combined.
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