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.
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
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.
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
More about "patrioticberrytrifle recipes"
4TH OF JULY PATRIOTIC BERRY TRIFLE RECIPE - MUNCHKIN TIME
From munchkintime.com
Category 4th of July, Dessert, Summer RecipeCalories 440 per serving
- 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!
PATRIOTIC BERRY TRIFLE - SPLENDA®
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Cuisine Cakes, Diabetes-Friendly RecipesCategory Splenda® Original SweetenerServings 20Total Time 1 hr 55 mins
PATRIOTIC BERRY TRIFLE - EAT YOURSELF SKINNY
From eatyourselfskinny.com
Estimated Reading Time 3 mins
- Slice your angel food cake or pound cake in thin slices and stamp out 16 stars using a star-shaped cookie cutter. Spread raspberry jam on 8 of the stars and make sandwiches out of them. Place 4 of the stars around the edges on the bottom of your trifle dish. Fill in with a layer of blueberries.
- Place the leftover scraps of your cake on top of the blueberries directly in the center and spread 1 cup of vanilla pudding as your second layer. Top the pudding with a layer of raspberries and then another cup of pudding.
- Place 4 more stars around the edges of the trifle on top of the pudding and fill in with an additional layer of blueberries. Feel free to place any other scraps of cake in between the section of blueberries and top the middle off with the rest of your raspberries. Serve with cool whip and enjoy!
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.
PATRIOTIC BERRY TRIFLE RECIPE | NO BAKE 4TH OF JULY ...
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 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 RECIPE - ABLISSFULNEST.COM
From ablissfulnest.com
- Combine 2 cups of berries, sugar and cornstarch in a medium sauce pan over medium high heat. Bring to a simmer and cook until the berries begin to break down. Remove from heat and set aside until cool.
- To assemble, layer the pudding, angel food cake stars, berries and whipped cream in your glass bowl starting with the pudding in the bottom, the cake stars, then berries and whipped cream. Alternate back and forth until there is a 1/4" of room left at the top.
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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