American Trifle Recipes

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.

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 TRIFLE

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.

AMERICAN TRIFLE

Steps:

• Mix ricotta, sugar and vanilla together and set aside.
• Combine the orange liquor and honey; toss with berries.
• Slice cake and then cut slices in triangle pieces.
• Line the bottom of an 8" spring form pan and sprinkle with rum.
• Line the sides with ladyfingers.
• Spread half the ricotta mixture over the cake layer on bottom.
• Sprinkle with some berries.
• Place another layer of cake down and sprinkle with orange juice and vodka mixture, ricotta cream and some berries.
• The last layer should be a layer of cake.
• Cover with whipped cream.
• Decorate with reserved berries.
• Chill overnight.
• Enjoy!

AMERICAN TRIFLE

Steps:

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

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.