Sunday, July 8, 2012

Patriotic Berry Triffle

For the 4th of July I was looking around for a recipe to try and I came across one on Pinterest from Six Sisters Stuff Blog.  The original link is here.

It looked so yummy I made it for our cousin Katie's graduation party.  I wanted to make this triffle so badly that I didn't have triffle dish and I bought one from a yard sale for $1.00 for this little project :-)

All I have to say is that it was sooooo good.  Mikey Moo even said its his new favorite and that he wants me to dye it green for Christmas and Orange for Halloween so he can have it every holiday!  LOL.

I modified the original recipe to add pudding and some additional things.

  • 2/3 cup sugar
  • 1 large package of vanilla pudding (plus 3 cups of milk for pudding prep)   
  • 1 premade angel food cake, cut into 1-inch slices
  • 1 pound cream cheese, at room temperature
  • 2 cups heavy cream, at room temperature
  • 2 pints blueberries
  • 1 pint strawberries, hulled and sliced
  • 1 pint of red raspberries


Mix the vanilla pudding and set per the instructions on the box.  Let chill for 15-20 minutes. 

Cut angel food cake into 1-inch cubes.

 Beat the  2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.

Arrange half of the cake cubes in the bottom of a 13-cup trifle dish. Cover the cake layer with a layer of half the pudding.

Sprinkle evenly with a layer of blueberries.

Dollop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries and raspberries.

Layer the remaining cake cubes on top of the strawberries, then sprinkle with other half of pudding and with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern with dollops of the cream mixture. Cover and refrigerate 1 hour.

No comments:

Post a Comment