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Quick Fruit Trifle Recipe

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

Cynthia Proudfit
Added: Thursday, September 21, 2006


1 box fruit glaze (I use Junket Danish Dessert)
1/4 c. sugar
2 pt. fresh or frozen fruit (strawberries, raspberries, blueberries, peaches, etc.)
4 oz. cream cheese, softened
2 c. whipping cream
1 pound cake

Quick pound cake:

1 box yellow cake mix (no pudding in)
1 - 3 1/2 oz pkg instant pudding, vanilla
1/3 c. oil
4 eggs
1 c. water

Cake: Mix pound cake ingredients as directed on cake mix box. Pour into greased and floured bundt or loaf pans. Bake at 350 for 40 - 50 min.

For trifle:
Fold 1/8 c. sugar into berries, set aside. Prepare glaze mix, cool. Whip cream until stiff peaks form, add sugar and fold in softened cream cheese until blended.

Arrange a layer of cake slices in the bottom of a trifle bowl or another bowl with fairly straight sides. Spread with a layer of glaze. Add a layer of fruit. Top with a layer of whip cream mixture. Repeat until you have reached the top of the bowl, ending with the whip cream. Garnish with fruit. Chill or eat immediately.




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