Razzle Dazzle Berry Trifle Recipes

BERRY TRIFLE

Steps:

• Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
• Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.
• In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.
• To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.

BERRY TRIFLE

Steps:

• Place cubed cake in bottom of large glass serving bowl. Layer the blueberries, raspberries and blackberries on top of the cake. Sprinkle with praline liqueur.
• In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of whipped topping, stir well. Pour mixture over frozen berries. Top custard with remaining cool whip. Let sit at room temperature for 1 hour or in refrigerator for 2 to 3 hours, enough for the berries to thaw before serving.

RAZZLE-DAZZLE BERRY CHEESECAKE

Steps:

• Heat oven to 325°F. Wrap outside bottom and side of 10-inch springform pan with foil to prevent leaking. In small bowl, mix cracker crumbs and 1/4 cup sugar. Stir in butter. Press firmly in bottom of pan. Bake 12 to 15 minutes or until set.
• Meanwhile, in large bowl, beat cream cheese, 1 cup sugar, the vanilla and eggs with electric mixer on medium speed until smooth. Beat in sour cream.
• Spread half of cream cheese mixture (about 3 cups) over crust. Spoon half of pie filling by tablespoonfuls onto cream cheese mixture. Top with remaining cream cheese mixture. (Refrigerate remaining pie filling.)
• Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool 15 minutes. Carefully run metal spatula along side of cheesecake to loosen. Cool completely, about 1 hour. Cover cheesecake; refrigerate at least 4 hours.
• To serve, carefully run metal spatula along side of cheesecake to loosen again; remove foil and side of pan. Spoon remaining pie filling over cheesecake.

TREMENDOUS TRIPLE BERRY TRIFLE

Steps:

• In a large mixing bowl, add berries, lemon juice, and sugar; fold ingredients together, being careful not to smash the berries.
• Cover the bottom of a trifle bowl or serving dish with a layer of cookies.
• Spread about a cup of the whipped topping over the cookies.
• Spread 1/3 of the berry mixture over the whipped topping.
• Continue layers until dish is full, ending with whipped topping (keep a few berries back to decorate the top).
• Chill in the refrigerator 24 hours.

CANADA DAY THREE BERRY TRIFLE

Steps:

• Place cake cubes in the bottom of a trifle bowl. Stir raspberry gelatin and 1 cup boiling water together in a large measuring cup until dissolved; stir in 1 cup cold water. Pour raspberry gelatin mixture over cake cubes; press down. Spread raspberries evenly over top of gelatin; place trifle in refrigerator to chill until set, about 45 minutes.
• Whisk 1 package pudding mix and 2 cups cold milk together in a bowl for 2 minutes. Spread pudding over raspberries in trifle bowl; return trifle to refrigerator to chill until pudding sets, about 45 minutes.
• Stir cherry gelatin and 1 cup boiling water together in a large measuring cup until dissolved; stir in 1 cup cold water. Pour cherry gelatin over pudding in trifle bowl; spread cherries over gelatin. Return trifle to refrigerator to chill until gelatin sets, about 45 minutes.
• Whisk remaining package pudding mix and 2 cups cold milk together in a bowl for 2 minutes. Spread pudding over trifle; chill until pudding sets, about 45 minutes.
• Stir strawberry gelatin and 1 cup boiling water together in a large measuring cup; stir in 1 cup cold water. Pour strawberry gelatin over pudding; spread strawberries over gelatin. Return trifle to refrigerator to chill until completely set, about 1 hour.
• Spread whipped topping over trifle; garnish the top with reserved berries.

RAZZLE DAZZLE BERRY TRIFLE

Steps:

• Combine boiling water and gelatin in a large bowl; stir until gelatin dissolves (about 2 minutes). Add cold water and ice cubes, stirring until slightly thickened. Remove any unmelted ice. Stir in banana and blueberry pie filling; set aside.
• Place cake cubes in a large bowl. Drizzle orange juice over cake cubes, and toss well. Spoon gelatin mixture over the cake cubes; cover and chill 30 minutes.
• Prepare pudding according to package directions, using 2 1/2 cups of 2% milk. Fold whipped topping into the pudding, and spread over gelatin mixture. Cover and chill. Garnish with blueberries, raspberries, and mint, if desired.