BERRY TRIFLE
This dessert is great for parties. Its presentation is pretty, and it's even better to eat! Any combination of frozen berries may be used. Garnish with chopped nuts.
Provided by IRON CHEF
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 2h
Yield 18
Number Of Ingredients 9
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.
Nutrition Facts : Calories 241.6 calories, Carbohydrate 39.4 g, Cholesterol 44.9 mg, Fat 7.7 g, Fiber 2 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 209.5 mg, Sugar 31.1 g
ANGEL BERRY TRIFLE
I usually serve this berry trifle in summer when fresh berries are bountiful, but I recently prepared it with frozen cherries and light cherry pie filling instead. It was a delicious glimpse of summer-to-come! -Brenda Paine, North Syracuse, New York
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 14 servings.
Number Of Ingredients 11
Steps:
- Whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes more. Meanwhile, beat yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping., Place one-third of cake cubes in a 4-qt. trifle bowl. Top with one-third of pudding mixture, one-third of berries and half of remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate.
Nutrition Facts : Calories 209 calories, Fat 6g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 330mg sodium, Carbohydrate 32g carbohydrate, Fiber 3g fiber), Protein 5g protein.
VERY BERRY TRIFLE
Steps:
- HEAT oven to 350 degrees F. Spray two 8-inch round baking pans with no-stick cooking spray. Mix cake mix, water, vegetable oil, and egg whites in a large bowl on low speed for 1 minute; beat on medium speed 2 minutes more, scraping bowl occasionally (or beat 2 minutes by hand, using a wire whisk.) Pour into prepared pans.
- BAKE 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Run knife around inside of pan before removing. Cool completely in wire rack.
- MAKE pudding according to package directions. Cut cooled cakes horizontally in half. Spread each lower half with half of the preserves; replace top. Cut filled cakes into bite-sized pieces; place pieces from one cake randomly into bottom of 14-cup trifle or glass bowl.
- SPRINKLE with half of macaroons. Spread half of pudding over macaroons. Top with half of berries and whipped topping. Repeat layers with remaining cake, macaroons, pudding and whipped topping; garnish with remaining berries and almonds, if desired.
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.
VERY BERRY TRIFLE
Layers of mascarpone, custard, cherry conserve, mixed berries, Madeira cake and sherry - who doesn't love a trifle?
Provided by Sarah Cook
Categories Buffet, Dessert
Time 20m
Number Of Ingredients 9
Steps:
- Mix the berries and cherry jam together, and spoon into your trifle bowl. Scatter over the madeira cake and push down a little into the berries.
- Put the custard, mascarpone and 3 tbsp sugar in a bowl together and beat until smooth, then dollop all over the trifle. Put the double cream, remaining 2 tbsp sugar and sherry in a bowl and beat until soft peaks form. Cling film both the trifle bowl and cream and chill until ready to serve. You can do this up to 24 hours in advance.
- To serve, spoon the sherry cream all over the trifle, then scatter with your favourite decoration.
Nutrition Facts : Calories 708 calories, Fat 48.2 grams fat, SaturatedFat 28.9 grams saturated fat, Carbohydrate 59.7 grams carbohydrates, Sugar 51.1 grams sugar, Fiber 2 grams fiber, Protein 7.1 grams protein, Sodium 0.5 milligram of sodium
ANGEL FOOD CAKE AND BERRY TRIFLE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h40m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Add the berries to a bowl along with the sugar and orange juice. Let sit at room temperature for 15 to 20 minutes, until juicy.
- Meanwhile, add the yogurt and honey to a bowl. Stir with a spoon to mix in the honey and smooth out so the mixture will be more spreadable.
- Cut the angel food cake into large chunks using a serrated knife, and add about one-third of the cake to the bottom of a medium trifle dish. Add a layer of the syrupy berries and then a layer of yogurt, reserving a few spoonfuls of yogurt for the end. Repeat the layers until you have no more remaining ingredients. Finish the top with the few spoonfuls of yogurt in the center and the fresh, whole strawberries.
- Cover with plastic wrap, and refrigerate until chilled, at least 1 hour and up to overnight.
TRI-BERRY TRIFLE
Steps:
- In a stand mixer, whip the cream until soft peaks form, then set aside. In a large bowl, beat the creme fraiche, milk and pudding mix until thickened. Fold in the whipped cream and set aside.
- Place half of the cubed pound cake in the bottom of the trifle dish. Arrange a third of the strawberries, blackberries and blueberries over the cake. Top with half of the pudding mixture. Repeat with the remaining pound cake, another third of berries and the remaining pudding. Top the final layer of pudding with the remaining berries. Refrigerate for 2 hours. Just before serving, garnish with lemon zest and a sprig of mint.
ANGEL BERRY TRIFLE
This recipe is from Taste of Home and I am surprised that it is not already in the Cooks.com archives but I couldn't find it so here goes.
Provided by Spencer 2
Categories Dessert
Time 15m
Yield 14 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, whisk the milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
- In a large bowl, beat the yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping.
- Place a third of the cake cubes in a 4-qt. trifle bowl. Top with a third of the pudding mixture, a third of the berries and half of the remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate.
Nutrition Facts : Calories 262, Fat 8.1, SaturatedFat 5.5, Cholesterol 16.4, Sodium 317.4, Carbohydrate 41.9, Fiber 3.1, Sugar 24.5, Protein 6.7
BERRY TRIFLE
The flavors and beauty of this simple dessert are amazing. It's fun to arrange this dessert, and perfect for little helping hands wanting to join you in the kitchen.
Provided by Clever Cooking
Categories Dessert
Time 20m
Yield 1 large trifle
Number Of Ingredients 5
Steps:
- In a trifle bowl, break up enough graham crackers to cover the bottom.
- Add 1/3 cup of lemon curd, spread on crackers. Arrange berries along sides and in center. Add 1 cup of whipped cream and spread until smooth.
- Repeat 2 more times, ending on a smooth layer of whipped cream. Cover with plastic wrap and chill for several hours, or even overnight. Watch the video at MomsHeart.net .
Nutrition Facts : Calories 1155.9, Fat 50.2, SaturatedFat 26.1, Cholesterol 136.8, Sodium 578, Carbohydrate 174, Fiber 23.3, Sugar 100.6, Protein 17.6
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
FRESH BERRY TRIFLE
Layer fresh strawberries and blueberries with pound cake and creamy pudding to make a Fresh Berry Trifle. This berry trifle is definitely a crowd-pleaser!
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 14 servings
Number Of Ingredients 6
Steps:
- Beat pudding mix and milk with whisk 2 min.
- Layer half each of the cake cubes, strawberries and blueberries in 3-qt. serving bowl; cover with pudding. Repeat layers of cake and fruit. Top with COOL WHIP.
- Refrigerate 1 hour.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0.8429 g, Sugar 0 g, Protein 3 g
BERRY TRIFLE
This is a great multipurpose recipe. You can use the "fluff" as I call it, on any type of fruit: rasberries, blackberries, strawberries, blueberries, pineapple, oranges, etc. It's light tasting and even great in the winter with frozen berries mixed with sugar. Preparation time varies depending on if you use frozen fruit or cut fresh fruit. Makes a great presentation with little effort.
Provided by gingersnap081
Categories Dessert
Time 25m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Cube angel food cake with a serrated knife. It's easier if you handle the knife lightly so you don't crush the cake.
- Cream together the cream cheese, powdered sugar, 1/2 teaspoon vanilla extract and almond flavoring.
- Add the sour cream to the cream cheese mixture and blend thoroughly.
- In a separate bowl add 4 tablespoons powdered sugar to the whipping cream. Whip until soft peaks form. This step works best if you chill the whisk and metal bowl ahead of time.
- Mix the whipped cream into the cream cheese mixture until thoroughly combined.
- Clean and rough chop the fruit as is necessary. Mix it with 3 tablespoons powdered sugar or to taste.
- Layer angel food cake with cream cheese "fluff" and berries or fruit.
Nutrition Facts : Calories 520.9, Fat 31.6, SaturatedFat 18.7, Cholesterol 106, Sodium 406.3, Carbohydrate 55, Fiber 0.1, Sugar 39.3, Protein 6.5
CHRISTMAS BERRY TRIFLE
My over used recipe book is not going to last forever, so I am copying this wonderful recipe here. A great addition to any festive table, the fruit is so refreshing after a big meal.
Provided by djmastermum
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- eatcream, sugar and orange rind in a small bowl with elecric beaters until soft peaks form.
- Fold in mascarpone and 2 teaspoons of Cointreau.
- Combine berries with another 2 teaspoons of Cointreau.
- Combine Cointreau and juice in another bowl.
- Dip sponge fingers in liquid one at a time and arrange 1/2 on the bottom of 8 cup serving bowl.
- Top with 1/2 cream mixture and 1/2 berriy mixture.
- Repeat finishingwith the berries.
- I use any berries that take my fancy, like frozen three berry combo, but always use fresh strawberries :-).
Nutrition Facts : Calories 484.2, Fat 30.1, SaturatedFat 17.5, Cholesterol 247.2, Sodium 89.3, Carbohydrate 49.1, Fiber 5.3, Sugar 25.7, Protein 7.2
BERRY TRIFLE
Tyler Florence's berry trifle recipe from Food Network has strawberries, raspberries and blueberries layered between lots of whipped cream.
Provided by Tyler Florence
Categories dessert
Time 43m
Yield 4 servings
Number Of Ingredients 11
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.
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 "berry trifle recipes"
ANGEL BERRY TRIFLE - JO COOKS
From jocooks.com
4.4/5 (120)Calories 265 per servingCategory Dessert
- In your mixer whisk the milk and pudding mix together for a couple minutes or until firm. Pour into another bowl and set aside.
- In the bowl of your mixer add yogurt, cream cheese and sour cream and beat until smooth. Fold in pudding and 1 cup of the whipped topping.
- Place a third of the angel food cake cubes in a 4 quart trifle bowl. Top with a third of the pudding mixture, half of the remaining whipped topping and a third of the berries. Repeat layers once. Top with remaining cake, pudding and berries.
ANGEL FOOD CAKE BERRY TRIFLE - MADE TO BE A MOMMA
From madetobeamomma.com
4.9/5 (8)Estimated Reading Time 4 minsCategory DessertTotal Time 15 mins
- In a small bowl, combine the vanilla pudding mix with the milk and whisk for two minutes; set aside.
- In a large bowl, beat the cream cheese on medium speed until smooth and creamy, 2 to 3 minutes. Gradually add the powdered sugar. Beat until combined and smooth.
- Add the prepared pudding to the cream cheese mixture and gently fold and stir until completely combined. Add Cool Whip to the bowl and fold it into the mixture until no white streaks appear.
- To assemble the trifle, alternate layers of angel food cake, blueberries, the pudding mixture, strawberries and so on, until you get the top. You can mix strawberries and blueberries in the same layer if desired.
BERRY TRIFLE RECIPE WITH STRAWBERRIES, BLUEBERRIES ...
From lifeloveandsugar.com
5/5 (5)Total Time 40 minsCategory DessertCalories 344 per serving
- Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until it reaches stiff peaks. Set aside.
- Add about half of the angel food cake pieces to the trifle dish in an even layer. Place pieces around the edge first so that they look nice, then fill in the center.
MIXED BERRY AND ANGEL FOOD TRIFLE RECIPE - BERRY TRIFLE
From natashaskitchen.com
4.9/5 (34)Category EasyCuisine $10-$12Total Time 30 mins
- Beat cold whipping cream on the highest speed for about 3 minutes or until fluffy and stiff peaks form. Refrigerate until ready to use.
- Chop your angel food cake into 1" cubes and place 1/3 of them into the bottom of your trifle bowl.
BERRY TRIFLE (EASY, LIGHT, SUMMERY DESSERT) - A PINCH OF ...
From apinchofhealthy.com
Reviews 2Category DessertCuisine AmericanTotal Time 45 mins
- Make the pudding. Add the pudding mix along with the milk to a medium size mixing bowl and mix until it is smooth and creamy. Set aside.
- Make the homemade whipped cream (or you can use store-bought) - To make it homemade, put the bowl of a stand mixer into the refrigerator for 20-30 minutes (or a glass mixing bowl). Add the whipping cream, powdered sugar and vanilla to the chilled bowl and attach it to the stand mixer (if using). Use the whisk attachment or hand beater and mix on low speed until it starts to get fluffy and thicker, increase the speed to medium speed and whisk for 60-90 seconds. You may need to scrape the side of the bowl halfway through and then continue mixing until stiff peaks form.
- Assemble the berry trifle. Place a little bit of the whipped cream into the bottom of a trifle bowl. Top with half of the cubed angel food cake in an even layer. You want to place the cake along the edges of the bowl and then fill the center so it looks beautiful. Then spoon half of the prepared vanilla pudding over the cake and top with half of the berries in an even layer. Spread half of the whipped cream over the berries in an even layer as well and repeat. Finish the trifle off with extra berries on top of the whipped cream and a few sprigs of mint for even more color. Cover and chill for 30 minutes.
NO-BAKE BERRY TRIFLE RECIPE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
5/5 (4)Estimated Reading Time 5 minsCategory DessertTotal Time 25 mins
- Using a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held mixer, mix the cream cheese until smooth.
- Mix in the powdered sugar and vanilla extract until well combined, scraping down the sides of the bowl as needed.
- Add in the heavy whipping cream and continue mixing on medium speed until the mixture has thickened and soft peaks form. Set aside.
- Start by layering half of the angel food cake in a large trifle dish, then layer half of the cheesecake filling on top, then top with the blueberries (you can reserve some for the top if you prefer).
BERRY TRIFLE: A NO-BAKE MIXED BERRY SUMMER DESSERT
From amandascookin.com
4.9/5 (14)Total Time 26 minsCategory DessertsCalories 315 per serving
- In a medium mixing bowl, add 2 cups cold milk, add the instant vanilla pudding mix, whisk together for 2 minutes and set aside for 5 minutes to set in the refrigerator.
- In a medium-large mixing bowl, add the Neufchatel/cream cheese, 1/2 cup sugar, 1 tsp pure vanilla extract and lemon juice. Using a hand-held electric mixer, mix together until combined, set aside.
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From bbc.co.uk
Cuisine BritishCategory DessertsServings 10
BERRY TRIFLE - MY FOOD AND FAMILY
From myfoodandfamily.com
4.2/5 (4)Category Special DietsServings 8Total Time 50 mins
- Place cake cubes in 2-qt. glass bowl or eight individual dessert dishes; set aside. Toss strawberries with sugar in separate bowl; set aside.
- Sprinkle gelatine over milk in saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly. Remove from heat; pour into medium bowl. Cool slightly.
- Add yogurt and whipped topping to gelatine mixture; stir with wire whisk until well blended. Spoon strawberries over cake cubes; top with the whipped topping mixture. Refrigerate at least 30 min. Store leftover dessert in refrigerator.
BERRY TRIFLE - DANCE AROUND THE KITCHEN
From dancearoundthekitchen.com
Cuisine AmericanCategory DessertServings 16
- In a trifle dish*, layer half of the angel food cake pieces, 1/3 of the strawberries, 1/3 of the blueberries, half of the pudding, then half of the whipped topping.
MARY BERRY'S TIPSY TRIFLE RECIPE | PBS FOOD
From pbs.org
Estimated Reading Time 3 mins
- Preheat the oven to 425F. Grease and line a 33x23cm (13x9in) Swiss roll tin with baking parchment.
- For the Swiss roll, whisk the eggs and sugar together in a large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out.
- Bake for 10-12 minutes, or until the sponge is golden-brown and begins to shrink from the edges of the tin. While the cake is cooking, place a piece of baking parchment a little bigger than the size of the tin on the work surface and dust it with caster sugar.
- Turn the cake out onto the sugared parchment and peel off the paper. Trim the edges of the sponge with a sharp knife to give straight clean edges. Make a score mark running down one of the long sides, about 2cm (1in) in from the edge, being careful not to cut right through.
- Cut the Swiss roll into 14 slices. Carefully arrange eight of the slices, closely together, around the sides of a 20cm (8in), straight sided, glass bowl, with the cut, rolled sides facing outwards.
- For the filling, arrange the remaining six slices in the base of the dish. Crumble the ratafia biscuits over the top.
- Combine 150ml (5fl oz) of the pear juice drained from the tin with the sherry and sprinkle it over the sponge and crumbled biscuits. Level the surface by pressing down with a spoon and leave to soak while you make the custard.
- For the custard, put the egg yolks, caster sugar, cornflour and vanilla extract into a large bowl and whisk until blended. Heat the milk and cream together in a pan until hot, but not boiling.
- Drain the pears and cut each half in three lengthways and arrange over the sponges. Pour over the custard, cover and leave until completely cold before transferring to the fridge to chill and set.
BERRY TRIFLE WITH ANGEL FOOD CAKE - 4TH OF JULY TRIFLE ...
From kitchendivas.com
Cuisine AmericanCalories 162 per servingCategory Dessert
EASY MIXED-BERRY TRIFLE WITH ANGEL FOOD CAKE - BETTER LIVING
From onbetterliving.com
Cuisine American, EnglishCategory DessertServings 15Estimated Reading Time 8 mins
- Add the frozen berries to a medium saucepan on medium-high heat with the sugar, the Holland House Marsala Cooking Wine, and the orange juice and zest. Bring it to a low simmer and stir. With a slotted spoon strain out the berries into a bowl leaving the juice behind in the pan. Whisk in 2 teaspoons of cornstarch or arrowroot starch and continue cooking the berry juice down until reduced by about 1/3. Remove from heat and add the reserved berries back to the pan. Stir and cool. Fully cool before making the trifle. Pop it in the fridge to speed up the cooling process if you like.
- To build the trifle start by layering with half the angel food cake in the trifle dish and sprinkle with extra Holland House Marsala Cooking Wine for extra Marsala flavor (optional). Follow with the half yogurt/pudding mixture and then follow the Mixed-Berry Sauce layer. Repeat reserving some of the berry sauce for the top if desired.
EASY FRESH BERRY TRIFLE RECIPE - BEYER BEWARE
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Reviews 17Estimated Reading Time 3 mins
- Mix cold milk and pudding mix together for 2 minutes. Add cream cheese and mix completely together. Add 1 teaspoon of vanilla. Fold in 2/3 of a container of Cool Whip.
- Use the remaining 1/3 container of Cool Whip and about ½ of the other container of Cool Whip and completely cover the cake and pudding.
BERRY TRIFLE - CELEBRATING SWEETS
From celebratingsweets.com
Ratings 6Calories 399 per servingCategory Dessert
- With a hand mixer or stand mixer fitted with a whisk attachment, beat heavy cream*, powdered sugar, vanilla and almond extract until soft peaks form, this will take several minutes. Keep the whipped cream refrigerated while you assemble the other components of the recipe.
- In a large trifle dish (or individual glasses), layer the cake, whipped cream, berries, and jam. You can layer it anyway you like. I did the following (from the bottom up): whipped cream, cake, berries, whipped cream, cake, jam, whipped cream, berries.
RED, WHITE & BLUE BERRY TRIFLE - BROWN EYED BAKER
From browneyedbaker.com
3.9/5 (115)Total Time 30 minsCategory DessertCalories 494 per serving
- In a small bowl, combine the vanilla pudding mix with the milk and whisk for two minutes; set aside.
- In a large bowl, beat the cream cheese on medium speed until smooth and creamy, 2 to 3 minutes. Reduce the speed to low and gradually add the powdered sugar. Once all of the sugar is incorporated, increase the speed to medium and beat for 1 minute, or until thoroughly combined and smooth.
- Add the prepared pudding to the cream cheese mixture and gently fold and stir with a rubber spatula until completely combined. Add the Cool Whip to the bowl and fold it into the mixture until no white streaks remain.
- To assemble the trifle, alternate layers of angel food cake, blueberries, the pudding mixture, strawberries and so on, until you get the top. Add a final layer of the pudding mixture, then arrange the remaining strawberries and blueberries in a decorative pattern. Serve immediately or cover and refrigerate until ready to serve. This is best served within 24 hours of making it, but leftovers can be stored in the refrigerator for up to 3 days.
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