Independence Day Recipes
Red, White and Blueberry Trifle
Yield: 8 to 10 servings
Ingredients
- 2 pounds strawberries, stemmed and sliced
- 2 to 3 cups fresh blueberries
- 4 tablespoons sweet cream sherry wine
- 2 cups C&H baker's sugar (or regular)
- 1 (5.1 ounce) box instant Jell-O vanilla pudding
- 1 tablespoon vanilla extract
- 1 pint heavy whipping cream, chilled
- 3 tablespoons confectioners' sugar
- 1 (12 to 14 ounce) angel food cake, cut into cubes
Instructions
- In a large bowl, toss together the berries, sherry and sugar. Stir well, then let sit a bit until it gets saucy.
- In the meantime, prepare the vanilla pudding as directed, stirring in the extra tablespoon of vanilla.
- Put in the refrigerator to cool and set.
- Whip up the cream with the confectioners' sugar until light and fluffy.
- To assemble the trifle, place the cake cubes on the bottom of the bowl.
- Spoon over some of the berry mixture on the cake, making sure to let some of the juice soak into the cake.
- Top with a layer of vanilla pudding, then whipped cream.
- Repeat again with more cake cubes, berries, pudding and whipped cream.
- Finish with whipped cream.
- Top with more berries, a fresh sprig of mint, or slivered almonds, if desired.