Patriotic Berry Trifle

In our family, any get-together mean tons of desserts, and the Fourth of July is no different!  I am obsessed with themed desserts, so our Fourth of July BBQ was a perfect excuse to make my delicious Patriotic Berry Trifle!

While trifles look absolutely beautiful and complex, they are actually very simple to make, which is why they are often my go-to dessert in a pinch!  You can customize them with a variety of berries and even add different flavored pudding mixes to the cream cheese mixture to really change things up!  If you’re feeling really squirrely, you can even use brownies instead of pound cake for a decadent dessert  😆

 

AaronAuthorAaron

Yields1 Serving

 16 oz cream cheese, softened
 12 oz Cool Whip
 2 ½ cups powdered sugar
 1 tsp vanilla extract
 2 loaves pound cake (or 1 angel food cake)
 32 oz fresh strawberries
 11 oz fresh blueberries
 ¼ cup sugar

1

Slice all but 3 or 4 strawberries. Gently mix sliced berries in bowl with 1/4 cup sugar; let sit for at least 15 minutes. The longer they sit, the sweeter and juicer they will be - I prefer to slice mine the day before and let them sit in the refrigerator overnight.

2

Cube pound cake into roughly 1in x 1in cubes.

3

Mix cream cheese and powdered sugar until creamy. Make sure your cream cheese is a room temperature and softened. If it is too cold or firm it will not mix fully with the powdered sugar and you will end up with a lumpy batter.

4

Add Cool Whip and vanilla to cream cheese mixture.

5

Cover the bottom of a large trifle dish (clear, stemmed bowl) with a layer of the cake squares. Follow with a layer of cream cheese mixture, then strawberries and blueberries. Alternate, ending with the cream cheese mixture on top. Garnish with reserved whole strawberries and a few blueberries. Refrigerate for an hour before serving.

Ingredients

 16 oz cream cheese, softened
 12 oz Cool Whip
 2 ½ cups powdered sugar
 1 tsp vanilla extract
 2 loaves pound cake (or 1 angel food cake)
 32 oz fresh strawberries
 11 oz fresh blueberries
 ¼ cup sugar

Directions

1

Slice all but 3 or 4 strawberries. Gently mix sliced berries in bowl with 1/4 cup sugar; let sit for at least 15 minutes. The longer they sit, the sweeter and juicer they will be - I prefer to slice mine the day before and let them sit in the refrigerator overnight.

2

Cube pound cake into roughly 1in x 1in cubes.

3

Mix cream cheese and powdered sugar until creamy. Make sure your cream cheese is a room temperature and softened. If it is too cold or firm it will not mix fully with the powdered sugar and you will end up with a lumpy batter.

4

Add Cool Whip and vanilla to cream cheese mixture.

5

Cover the bottom of a large trifle dish (clear, stemmed bowl) with a layer of the cake squares. Follow with a layer of cream cheese mixture, then strawberries and blueberries. Alternate, ending with the cream cheese mixture on top. Garnish with reserved whole strawberries and a few blueberries. Refrigerate for an hour before serving.

Patriotic Berry Trifle

 

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