"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Maria's Fruit Trifle Recipe

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This recipe for Maria's Fruit Trifle, by , is from The Wiersch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Andi Peinovich
Added: Wednesday, December 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup sugar
1/4 cup lemon juice
1/4 cup water
1/3 cup sugar
1 8 oz. cream cheese at room temperature
1 cup heavy cream
1 pound cake, cut into 3/4 inch slices
6 cups mixed fruit of your choosing (blueberries, raspberries, sliced strawberries, blackberries, etc.)

Directions:
Directions:
First, make lemon syrup in small saucepan by bringing 1/4 cup sugar and 1/4 cup lemon juice, along with 1/4 cup water, to boil, stirring frequently. Then let cool to room temperature. Brush over both sides of pound cake slices, then quarter the slices. With electric mixer, beat cream cheese and 1/3 cup sugar on high until whipped; with mixer on medium speed, add heavy cream in a steady stream. Continue beating until light and airy. Arrange half the cake pieces in the bottom of trifle dish (2 quart clear serving dish), then spoon over cream mixture in dollops, smoothing out to spread across cake layer. Scatter some of the fruit on top; then repeat with another cake layer, cream layer, and fruit layer until all is gone. Have fruit be top layer. Chill at least 1 hour before serving. Keep leftovers refrigerated.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Yummmmmm!!! Can double the pound cake and creamy parts of recipe if you have a tall trifle dish, or if you desire more leftovers. It is really good the next day, too.

 

 

 

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