Patrioticberrytrifle Recipes

PATRIOTIC BERRY TRIFLE

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).

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 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.

PATRIOTIC BERRY TRIFLE

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.