Grace123s Punch Bowl 4th Of July 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.

CHOCOLATE STRAWBERRY PUNCH BOWL TRIFLE

Steps:

• Prepare and bake cake according to package directions, using a 13x9-in. baking pan. Cool completely on a wire rack., Cut cake into 1-in. cubes. Place half of the cubes in a 6-qt. glass punch bowl. Top with half of the sliced strawberries; drizzle with half of the strawberry glaze. Spread with 3-1/2 cups whipped topping. , In a microwave-safe bowl, heat frosting on high for 20-30 seconds or until pourable, stirring often; cool slightly. Drizzle half over the whipped topping. Repeat layers of cake, berries, glaze and whipped topping. If desired, drizzle with remaining frosting and sprinkle with shaved chocolate.

4TH OF JULY PATRIOTIC BERRY TRIFLE

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.

4TH OF JULY TRIFLE

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.