Red, White, And Blue 4th of July Trifle
CDKitchen https://www.cdkitchen.com
Serves/Makes: 10 | Ready In: 2-5 hrs
Ingredients:
1 package (16 ounce size) frozen pound cake
1/4 cup cream sherry or orange juice
1 pound fresh strawberries, hulls removed
1/4 cup sugar
1 small package instant French vanilla pudding mix
2 cups low-fat milk
1 pound fresh blueberries, washed
2 cups light frozen whipped topping, thawed
Directions:
Slice the pound cake into 1-inch cubes. Place the cubes in the bottom of a large glass bowl (16-cup capacity) or in individual glass dessert dishes. Drizzle the sherry evenly over the cake cubes.
Set aside 2 cups of the strawberries (these will be for garnish so pick ones that are nicer looking if possible).
Place the remaining strawberries in a food processor along with the sugar. Puree until smooth. Pour the strawberry puree over the cake cubes.
Prepare the vanilla pudding with the milk as directed on the package. Spread the pudding evenly over the strawberry puree layer. Sprinkle the blueberries over the pudding.
Spread the whipped topping over the top of the blueberries, all the way to the sides so the dessert is sealed in under the whipped topping layer.
Slice, dice, or leave whole the reserved strawberries. Garnish the top of the trifle(s) with the reserved strawberries. Cover the bowl and chill for 4-12 hours before serving.
Recipe Location: https://www.cdkitchen.com/recipes/recs/180/Red-White-And-Blue-4th-of-July74510.shtml
Recipe ID: 45294
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