Patriotic Berry Trifle
Celebrate the Red, White and Blueberry with a make-ahead, no-bake dessert for your Star-Spangled celebration.
Servings: 16
Equipment
- trifle bowl
Ingredients
- 1 pound cake or angel food cake cubed
- 16 oz. lemon curd
- (2) 8 oz. package cream cheese (full fat or reduced fat)
- 16 oz. tub of whipped topping Cool Whip or fresh whipped cream
- Fresh strawberries blueberries, blackberries, (rinsed and dried, strawberries sliced)
Instructions
- Start with an even layer of cubed pound cake or angel food cake in the bottom of a trifle dish or clear glass bowl.
- Spoon 1/3 of the lemon curd / cream cheese mixture onto cake.
- Add a layer of the berries, placing as many against the glass as possible for a pretty presentation.
- Top with 1/3 of the whipped cream / topping.
- Repeat with the layering twice more: cake, lemon curd mixture, berries, and whipped cream.
- Garnish top of the trifle with berries. Refrigerate for at least 2 hours before serving.
For the lemon curd /cream cheese:
- Mix two cups of lemon curd with (2) 8 ounce packages of softened cream cheese (full fat or reduced fat ). Adjust the ratio of cream cheese to lemon curd to your taste, whether you want it more cream-cheesy or more lemony.
Notes
- Use a ready-make pound cake or angel food cake from the grocery store bakery for quick and easy assembly.
- More of a procedure than a recipe, it’s easy to customize your trifle to your taste with the fruit, cake flavor of your choice for any holiday or occasion. Alternate the cake and fruit layers with your choice of pudding, lemon curd, whipped cream or a combination.
- You can assemble the night before or just a few hours in advance. If assembling the night before, garnish top with berries right before serving.
- Leftover trifle can be stored, loosely covered in the fridge, for up to 3 days, after which it will still be edible but the cake will become soggy.
- Find a recipe for easy microwave lemon curd, HERE.