Patriotictrifle Recipes

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.

PATRIOTIC TRIFLE

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP.
• Layer half each of the cake and berries in large serving bowl; cover with pudding mixture. Top with layers of remaining cake, berries and COOL WHIP.
• 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:

• Cream together cream cheese and powdered sugar.
• Add sour cream, vanilla and Cool Whip.
• Mix pudding as directed and add to cheese mixture.
• In separate bowls add sugar to each type of fruit and let sit. You can also add a bit of orange juice to fruit mixture if fruit isn't very juicy.
• In a trifle dish, or clear glass bowl, put a tightly packed layer of angel food cake pieces.
• Drizzle a little orange juice over cake layer.
• Now alternate layers of berries, pudding/cheese mixture and cake til dish is full.
• Last layer should be pudding/cheese mixture.
• Garnish with fresh berries.
• Refrigerate at least 4 hours. This is really good made the day before too.
• This is a beautiful dessert and looks very difficult so get ready to enjoy all the compliments you'll receive when you bring this dish to your next event.

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.