Red White And Blue Trifle Recipes

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RED, WHITE AND BLUEBERRY TRIFLE



Red, White and Blueberry Trifle image

Provided by Food Network Kitchen

Categories     dessert

Time 8h45m

Yield 12 servings

Number Of Ingredients 13

Two 16-ounce containers strawberries
Two 6-ounce containers blueberries
One 6-ounce container blackberries
3/4 cup granulated sugar
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
Pinch kosher salt
One 8-ounce package cream cheese
2 cups heavy cream
1/2 teaspoon pure vanilla extract
1 prepared angel food cake (about 12 ounces)
Confectioners' sugar, for garnish, optional
1 1/2 tablespoons apple jelly or apricot preserves, for garnish, optional

Steps:

  • Trim and quarter the strawberries and set aside. Combine the blueberries, blackberries, 1/2 cup granulated sugar, 1/3 cup water, lemon zest, juice and salt in a medium saucepot. Bring to a simmer over medium heat and continue to cook, stirring occasionally, until the berries break down and the sauce thickens, 15 to 20 minutes. Remove from the heat and cool.
  • Place the cream cheese, 1/4 cup cream, the remaining 1/4 cup granulated sugar and the vanilla extract in a large bowl and beat on medium speed until smooth and fluffy. In a second large bowl, whip the remaining cream until stiff peaks form. Fold about one-quarter of the whipped cream into the cream cheese mixture until lightened, and then fold in the remaining whipped cream.
  • To assemble the trifle, rip or cut the angel food cake into 2-inch pieces. Place half the cake pieces in the bottom of a 12-to-14-cup trifle dish or large bowl. Top with about half the blueberry sauce, half the cream and half the quartered strawberries. Repeat the layers with the remaining cake, berry sauce, cream and strawberries. Cover with plastic wrap and chill 8 hours or overnight. Before serving either dust with confectioners' sugar or heat the apple jelly in the microwave for 25 seconds to loosen, and then brush over the strawberries.

RED, WHITE, AND BLUE TRIFLE



Red, White, and Blue Trifle image

A merging of a tasty British dessert with Fourth of July colors. A trifle is a traditional English summertime treat and makes a great addition to barbeques and picnics in the US as well. We make this every Fourth of July and Memorial Day, but it is tasty any time.

Provided by Mary H.

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 2h

Yield 10

Number Of Ingredients 18

2 eggs
1 ½ cups white sugar
⅓ cup butter, softened
2 ¼ cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 cup white sugar
2 tablespoons all-purpose flour
1 pinch salt
2 cups milk
2 eggs, beaten
1 tablespoon butter
1 teaspoon vanilla extract
2 cups whipping cream
½ cup white sugar
4 cups sliced strawberries
4 cups blueberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch glass baking pan.
  • Beat eggs until very light, about 3 minutes. Add sugar and butter. Sift flour, baking powder, and salt together. Add to the egg mixture in batches, alternating with milk, beating batter briefly after each addition. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 30 to 35 minutes. Let cool completely.
  • In the meantime, make the custard. Whisk sugar, flour, and salt together in a saucepan over low heat. Add milk and eggs. Cook, stirring frequently, until custard thickens, about 25 minutes. Remove from heat and add butter and vanilla extract. Store custard in a glass container in the refrigerator until ready to use.
  • Combine cream and sugar; whip until stiff peaks form. Set aside in the refrigerator.
  • Cut the cake into 2- or 3-inch squares. Place a layer of cake on the bottom of a trifle dish. Add enough custard to cover the cake. Add a layer of strawberries and a layer of blueberries. Cover with some of the whipped cream. Top with another layer of cake. Repeat until the final layer is either custard or whipped cream. Arrange remaining berries decoratively on top.
  • Cover trifle with plastic wrap and chill until ready to serve, at least 30 minutes.

Nutrition Facts : Calories 688.9 calories, Carbohydrate 101.1 g, Cholesterol 164.8 mg, Fat 29 g, Fiber 3.4 g, Protein 9.9 g, SaturatedFat 17.2 g, Sodium 524 mg, Sugar 72.5 g

RED, WHITE, AND BLUE BERRY TRIFLE



Red, White, and Blue Berry Trifle image

This dessert-a red, white, and blue berry trifle-would be right at home at a Fourth of July barbecue. Strawberries can be substituted for raspberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 30m

Number Of Ingredients 9

1 1/2 pounds raspberries (5 cups)
3/4 cup confectioners' sugar
1/4 cup fresh orange juice (from 1 large orange)
10 ounces mascarpone cheese (1 1/3 cups)
1 1/4 cups cold heavy cream
1/2 teaspoon pure vanilla extract
Fine salt
20 to 24 ladyfingers (from a 7-ounce package), broken into 1-inch pieces
3/4 pound blueberries (2 1/2 cups)

Steps:

  • In a medium bowl, combine raspberries with 1/4 cup confectioners' sugar and orange juice. With the back of a fork, lightly mash berries to release their juices and let sit 10 minutes. Meanwhile, in a large bowl, stir together mascarpone and 1/2 cup confectioners' sugar until smooth. Whisk in cream, vanilla, and pinch of salt and whisk until soft peaks form, about 4 minutes.
  • Cut 1 or 2 pieces parchment 1 inch taller than side of an 8-inch springform pan and line inside of pan. Place half the ladyfingers in pan and top with half the raspberry mixture. With a small offset or rubber spatula, spread half the whipped cream over berries. Tap pan gently on counter to remove air bubbles. Repeat with remaining ladyfingers, raspberry mixture, and whipped cream.
  • Top with blueberries and refrigerate until whipped cream is stiff and cookies have softened, about 3 hours (or, tightly covered with plastic, up to 3 days). To serve, unmold trifle and peel away parchment.

Nutrition Facts : Calories 534 g, Fat 33 g, Fiber 2 g, Protein 8 g

RED, WHITE AND BLUE TRIFLE



Red, White and Blue Trifle image

A patriotically delicious dessert, our Red, White and Blue Trifle features layers of red-, white- and blue-colored white cake, cream cheese filling and fresh berries for a must-have Fourth-of-July dessert.

Provided by By Deborah Harroun

Categories     Dessert

Time 2h

Yield 8

Number Of Ingredients 13

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups buttermilk
1/3 cup vegetable oil
3 eggs
1 tablespoon unsweetened baking cocoa
1 tablespoon red liquid food color
1 teaspoon blue liquid food color
2 packages (8 oz each) cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
1 1/2 cups whipping cream
1 cup sliced strawberries
1/4 cup blueberries

Steps:

  • Heat oven to 325°F. Spray two 8-inch square (2-quart) glass baking dishes with cooking spray.
  • In large bowl, beat cake mix, buttermilk, oil, eggs and cocoa with electric mixer on low speed 30 seconds, then on medium speed 2 minutes.
  • Divide batter between 2 bowls. Add red food color to one bowl, and mix well. Pour into one of the baking dishes. Add blue food color to other bowl, and mix well. Pour into other baking dish. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in baking dishes, about 1 hour.
  • In large bowl, mix cream cheese, 1/2 cup of the sugar and the vanilla until smooth. In another large bowl, beat whipping cream and remaining 1/4 cup sugar until stiff peaks form. Mix 1/2 cup of the whipped cream into cream cheese mixture. Gently fold in another 1 1/2 cups of the whipped cream. Set aside.
  • Cut cakes into 1-inch squares.
  • Put half of blue cake cubes in bottom of trifle bowl. Add one-third of the cream cheese mixture on top. Add half of the red cake cubes, followed by another one-third of the cream cheese mixture. Top with remaining blue cake cubes, then remaining cream cheese mixture. Reserve remaining red cake for another use. Add remaining whipped cream to top of trifle. Garnish with strawberries and blueberries.

Nutrition Facts : Calories 770, Carbohydrate 73 g, Cholesterol 185 mg, Fat 8, Fiber 1 g, Protein 11 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 49 g, TransFat 1 g

RED, WHITE, AND BLUE TRIFLE



Red, White, and Blue Trifle image

Provided by Sandra Lee

Categories     dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 4

1 box red velvet cake mix, about 18 ounces (if you can't find red velvet cake use 1 box chocolate cake plus a bottle of red food coloring)
1 (16-ounce) tub whipped topping
2 pints blueberries
1 pint strawberries, tops removed

Steps:

  • Bake the red velvet cake mix according to package directions and allow to cool.
  • Using a serrated knife cut the red velvet cake into 1-inch square pieces and line the bottom of the trifle bowl with half of the cake squares.
  • Using a spatula, spread about a 2-inch layer of whipped topping on top of the cake squares.
  • Layer about 1 1/2 pints of the blueberries on top of whipped topping.
  • Layer the remaining cake pieces on top of the blueberries forming a second layer of cake.
  • Using a spatula, spread remaining whipped topping over the cakes pieces.
  • Decorate the perimeter with the strawberries; placing the strawberries cut side down. Sprinkle the remaining blueberries on top of the trifle inside the strawberry perimeter.

RED, WHITE, AND BLUEBERRY TRIFLE



Red, White, and Blueberry Trifle image

This dessert would be right at home at a Fourth of July barbecue. You can substitute sliced fresh strawberries for the raspberries, if you prefer.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h30m

Number Of Ingredients 7

1/4 cup plus 1/3 cup sugar
1/4 cup fresh lemon juice
1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices
1 bar (8 ounces) reduced-fat cream cheese, room temperature
1 cup heavy cream
3 cups fresh blueberries (three 1/2-pint containers), rinsed and dried
3 cups fresh raspberries (two 6-ounce containers)

Steps:

  • Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.
  • With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).
  • Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.
  • Cover, and refrigerate until chilled, at least 1 hour and up to overnight.

RED, WHITE AND BLUE TRIFLE



Red, White and Blue Trifle image

I found this recipe on the internet and am planning to make it for the 4th of July! Cooking time is chilling time.

Provided by Lvs2Cook

Categories     Dessert

Time 2h20m

Yield 12 serving(s)

Number Of Ingredients 7

1 1/2 cups cold milk
1 (4 ounce) package cheesecake flavor instant pudding and pie filling mix
1 (8 ounce) container frozen whipped topping, thawed
16 ounces frozen pound cake, thawed, cut into 1/2-inch cubes
2 cups sliced strawberries
1 cup blueberries
1 cup sliced banana

Steps:

  • Mix together milk and pudding mix and beat with wire whisk for 1-2 minutes or until well blended. Gently stir the thawed whipped topping into the milk/pudding mixture.
  • In large glass bowl, layer 1/2 of the cake cubes, 1/2 of the fruit and 1/2 of the pudding mixture. Repeat layers, ending with pudding mixture. Chill at least 2 hours.

Nutrition Facts : Calories 254, Fat 12.9, SaturatedFat 6.6, Cholesterol 26.4, Sodium 172.6, Carbohydrate 32.3, Fiber 1.5, Sugar 8.2, Protein 3.6

RED, WHITE & BLUE TRIFLE



Red, White & Blue Trifle image

Make and share this Red, White & Blue Trifle recipe from Food.com.

Provided by Food.com

Categories     < 60 Mins

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (18 ounce) box white cake mix, plus ingredients called on by package ingredients
1/2 cup red white and blue candy sprinkles
1 (8 ounce) package whipped topping
1/4 cup blueberry preserves
1 pint strawberry, sliced
2 tablespoons granulated sugar
1/2 cup blueberries
8 ounces white chocolate
red white and blue candy sprinkles
red and blue popping candy

Steps:

  • Prepare cake mix as per directions on box. Fold in the sprinkles and then bake in a 9x13 pan.
  • Cool and cut into 1-inch cubes.
  • In a medium bowl, beat 1/3rd of the whipped topping into the blueberry preserves until combined, and carefully then fold in the remaining whipped topping. Chill until ready to use.
  • Combine the strawberries and the granulated sugar in a bowl and allow to macerate for at least 5 minutes.
  • Melt the white chocolate over a double boiler, then dip top of trifle dish in melted chocolate.
  • Sprinkle edge with red, white and blue sprinkles. Pour out remaining white chocolate onto a parchment-lined sheet pan and allow to cool for 15-20 minutes. Using a star-shaped cookie cutter, cut stars into chocolate. Sprinkle with red and blue popping candy and allow to cool completely before removing.
  • Assemble the trifle with a layer of cake, layer of strawberries, then layer of blueberry whip. Repeat until the trifle is filled. Top finished trifle with blueberries, white chocolate stars, more sprinkles, and sparklers.

Nutrition Facts : Calories 751, Fat 30.6, SaturatedFat 14.3, Cholesterol 38.3, Sodium 660.2, Carbohydrate 114, Fiber 2.5, Sugar 87, Protein 7.9

RED, WHITE & BLUE BERRY TRIFLE



Red, White & Blue Berry Trifle image

This luscious trifle tastes best if made the day before serving. Keep additional berries on hand for decoration. -Kaia McShane, Munster, Indiana

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 10

1 can (14 ounces) sweetened condensed milk
1-1/2 cups 2% milk
2 packages (3.4 ounces each) instant lemon pudding mix
1/2 cup sour cream
2 cups fresh blueberries
2 cups fresh raspberries
1 tablespoon lemon juice
1 loaf (16 ounces) frozen pound cake, thawed and cubed
1 container (8 ounces) frozen whipped topping, thawed
Optional: Additional blueberries and raspberries

Steps:

  • In a large bowl, whisk condensed milk, 2% milk and pudding mix 2 minutes. Fold in sour cream. In another bowl, toss blueberries and raspberries with lemon juice., In a greased 9-in. springform pan, layer half each of the following: cake cubes, berry mixture and pudding mixture. Repeat layers. Refrigerate, covered, at least 2 hours before serving., To serve, remove rim from pan. Serve with whipped topping and, if desired, additional berries.

Nutrition Facts : Calories 418 calories, Fat 15g fat (10g saturated fat), Cholesterol 74mg cholesterol, Sodium 397mg sodium, Carbohydrate 65g carbohydrate (48g sugars, Fiber 2g fiber), Protein 7g protein.

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From pamperedchef.com


TRIFLE RECIPE: RED, WHITE, AND BLUE TRIFLE BY MARY H. – REDCIPES
2020-06-19 A trifle is a traditional English summertime treat ... - Get more ideas of trifle recipes on RedCipes. A merging of a tasty British dessert with Fourth of July colors. A trifle is a traditional English summertime treat ... - Get more ideas of trifle recipes on RedCipes. RedCipes . Appetizers and Snacks. 4,946 recipes. BBQ & Grilling. 20 recipes ...
From redcipes.com


RED WHITE & BLUE TRIFLE - BAKERISH
2022-05-19 HOW TO MAKE RED WHITE & BLUE TRIFLE, STEP BY STEP: Preheat the oven to 350°F and spray a 9×13- inch baking dish with baking spray and set it aside. Add the cake mix, water, oil, and egg whites into a large mixing bowl. Stir it all together with an electric hand mixer for 30 seconds.
From bakerish.com


EASY & FESTIVE JULY 4TH RECIPES - MIX & MATCH MAMA
2022-06-24 Since July 4th is only about two weeks away, I thought it would be the perfect time to share all of my festive recipes with you! Over the years, I have created quite the assortment of red, white and blue treats for your Independence Day celebrations. I’m updating last year’s post with a few new ones…so scroll down, click and find the ...
From mixandmatchmama.com


RED WHITE AND BLUE TRIFLE DESSERT | MADE IT. ATE IT. LOVED IT.
2021-07-03 Mix the berries, sugar, and teaspoon of almond extract together and let sit. Cream together in a separate bowl the cream cheese, powdered sugar, sour cream, vanilla, and remaining 1 1/4 teaspoon of almond extract. Fold in heavy …
From madeitateitlovedit.com


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