"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Red, White, and Blue Trifle Recipe

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This recipe for Red, White, and Blue Trifle, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paula Deen
Added: Monday, June 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (16oz.) container frozen non dairy whipped topping, thawed
1(8oz.) pkg cream cheese, softened
1 (7oz.) jar marshmallow creme
1 tbsp. lemon zest
2 tbsp. fresh lemon juice
1/2 cup confectioners sugar
4 cups sliced fresh strawberries
1 (18oz.) jar strawberry jelly, melted and cooled slightly, divided
4 cups fresh blueberries
1 prepared or commercial angel food cake, cut into 1 in. cubes
Garnish with fresh strawberries, blueberries

Directions:
Directions:
In a large bowl, combine whipped topping, cream cheese, marshmallow creme, lemon zest and lemon juice. Beat at medium speed with mixer until smooth. Gradually add confectioners sugar, beating until combined. In medium bowl, combine strawberries and half of jelly, combine blueberries with remaining jelly. To assemble, layer about half of cream mixture in the bottom of a trifle bowl. Top cream mixture with half of cake cubes and all of blueberries in jelly. Top with remaining cream mixture (reserving a little for top), remaining cake, and all of strawberries in jelly. Garnish with reserved cream mixture, strawberries and blueberries, if desired.

Number Of Servings:
Number Of Servings:
About 12 servings

 

 

 

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