Berry Trifle

Fresh summer strawberries and blueberries make this spectacular dessert rich in vitamin C and full of flavor. It's easy to make and ready to chill in 25 minutes.

Ingredients:

• 1 4-serving-size package instant vanilla pudding mix
• 2 cups milk
• 1 8 ounce package cream cheese, softened
• 1 6 ounce container vanilla yogurt
• 1 10 3/4 ounce frozen loaf pound cake, thawed and cubed (3/4-inch cubes)
• 6 cups strawberries, quartered
• 2 cups blueberries and/or raspberries
• 1 recipe Berry Sauce

Berry Sauce:

• 2 cups fresh or frozen (thawed) strawberries or raspberries
• 2 - 3 tablespoons sugar
• 1 tablespoon raspberry liqueur, rum, or orange juice

Directions:

1. Prepare pudding mix according to package directions using the milk; set aside. In a large mixing bowl beat cream cheese and yogurt with an electric mixer on medium speed until smooth; stir in pudding.

2. To assemble trifle, in a 2-1/2- to 3-quart glass bowl layer one-third of the cake cubes, one-third of the pudding mixture, and one-third of the strawberries and blueberries. Repeat layers twice. Cover and chill 4 to 24 hours. Spoon Berry Sauce onto individual serving plates; top with trifle. Makes 8 to 10 servings.

 

Berry Sauce:
 

1. In a blender or food processor combine fresh or frozen (thawed) strawberries or raspberries, sugar, and raspberry liqueur, rum, or orange juice. Cover and blend or process until smooth. If desired, press sauce through a fine-mesh sieve to remove seeds. Cover and chill until serving time or up to 24 hours. 

 

Source: recipe.com

Make A Red, White, And Blue Cake In A Jar

We know you’re proud to be an American, but in the words of French queen Marie Antoinette, “Let them eat cake!” These patriotic treats are perfect for a Fourth of July BBQ.

Ingredients:

• 1 white cake mix
• 1 tub vanilla frosting
• red and blue food coloring

Directions:

Mix cake mix according to package directions. Separate 1 1/2 cups of the cake mix into a separate bowl. Tint on of the bowls bright red and one bright blue with your food coloring. Pour each batter into it’s own greased 8″ round pan and bake according to package directions. Cool cakes completely.
To assemble jars, crumble cake into large pieces.  Fill the bottom 1/3 of the jar with blue cake. Top with a thin layer of frosting. Add a layer of crumbled red cake on top of that, then finish off your jars with a final layer of frosting. Add sprinkles, if desired.
Twist caps onto the top of your jars. Store at room temperature for up to 24 hours, and in the fridge for up to three days. Because you aren’t sealing the cakes into the jars, this treat is best when not mailed via snail mail.
Makes 3 medium-sized cakes-in-jars (shown in picture) or 6 small, cupcake-sized cakes-in-jars.

Source: babble.com