Triple Treat Berry Delight Recipes

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.

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 ANGEL DELIGHT

Steps:

• In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed until stiff peaks form. Gently stir in yogurt.
• Place cake pieces in large bowl; gently stir in yogurt mixture. In medium bowl, gently mix berries.
• Spoon half of the cake mixture into 9-inch springform pan; press firmly in pan with rubber spatula. Top with half of the berries. Repeat with remaining cake mixture; press with spatula. Top with berries. Cover and refrigerate at least 4 hours or overnight.
• Run metal spatula carefully along side of dessert to loosen; remove side of pan. Cut dessert into wedges.

TRIPLE TREAT BERRY DELIGHT

Steps:

• 1. Wash fruit 2. Quarter strawberries 3. Whip the cream until it is stiff 3. Make custard according to your own recipe (my favorite is eggs, fresh orange juice, Grand Marnier, sugar, cream) 4. mix the berries and let them bruise 5. take 2 large or 4 small wine classes 6. For each wineglass a) layer of custard (cold) b) layer the mixed berries c) layer of Greek yogurt d) pour over yogurt 2-3 tablespoons of the honey e) layer of mixed berries f) layer of whipped cream g) pour over whipped cream 2 tablespoons of Marsala

TRIPLE BERRY CRANBERRY DELIGHT

Steps:

• Combine cranberry juice concentrate and sugar.
• Bring to a boil over medium heat.
• Stir until sugar is dissolved.
• Add cranberries and cherries and cook until cranberries pop and cherries soften.
• Stir often for 10 minutes.
• Remove from heat and stir in rest.
• Cool in fridge.

TRIPLE TREAT TORTE

Steps:

• In a small bowl, cut butter into flour until crumbly; stir in the peanuts. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 350° for 16-20 minutes or until golden brown. Cool completely on a wire rack., For filling, in a large bowl, beat the sugar, cream cheese and peanut butter until smooth. Fold in 1 cup whipped topping. Spread over crust. , For topping, in another bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Spread over filling. Top with remaining whipped topping. Sprinkle with chocolate if desired. Cover and refrigerate 4 hours or overnight.