Berry Trifle
- Makes: 8 to 10 servings
- Prep 25 mins
- Chill 4 hrs to 24 hrs
Fresh summer strawberries and blueberries make this spectacular dessert rich in vitamin C and full of flavor. It's easy to make and ready to chill in 25 minutes.
Ingredients
-
1
4-serving-size package
instant vanilla pudding mix
-
2
cups
milk
-
1
8 -
ounce package
cream cheese, softened
-
1
6 -
ounce container
vanilla yogurt
-
1
10 3/4 -
ounce
frozen loaf pound cake, thawed and cubed (3/4-inch cubes)
-
6
cups
strawberries, quartered
-
2
cups
blueberries and/or raspberries
-
1
recipe
Berry Sauce
Directions
- Prepare pudding mix according to package directions using the milk; set aside. In a large mixing bowl beat cream cheese and yogurt with an electric mixer on medium speed until smooth; stir in pudding.
- To assemble trifle, in a 2-1/2- to 3-quart glass bowl layer one-third of the cake cubes, one-third of the pudding mixture, and one-third of the strawberries and blueberries. Repeat layers twice. Cover and chill 4 to 24 hours. Spoon Berry Sauce onto individual serving plates; top with trifle. Makes 8 to 10 servings.
Berry Sauce
Ingredients
- 2
cups
fresh or frozen (thawed) strawberries or raspberries
- 2 - 3
tablespoons
sugar
- 1
tablespoon
raspberry liqueur, rum, or orange juice
Directions
- In a blender or food processor combine strawberries or raspberries, sugar, and raspberry liqueur, rum, or orange juice. Cover and blend or process until smooth. If desired, press sauce through a fine-mesh sieve to remove seeds. Cover and chill until serving time or up to 24 hours. Makes 1 cup.
Nutrition Facts
(Berry Trifle)
Servings Per Recipe 8, chol. (mg) 80, Fat, total (g) 20, sat. fat (g) 12, Fruit () 1, Monounsaturated fat (g) 3, Other Carb () 3, fiber (g) 4, Fat () 4, Polyunsaturated fat (g) 1, sugar (g) 38, vit. A (IU) 729, Thiamin (mg) 0, vit. C (mg) 1, Riboflavin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 1, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 36, Potassium (mg) 356, cal. (kcal) 425, sodium (mg) 442, iron (mg) 1, carb. (g) 54, pro. (g) 8, calcium (mg) 151
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