Happy 4th Everyone! I hope today finds everyone happy, healthy and surrounded by loved ones.
Decorating around here started a few weeks ago – our porch is showing some serious patriotism, starting with this super cute wreath.
Today is all about fun and celebration and appreciating this amazing country I’m lucky to live in. To celebrate, we ourselves are headed to a pool party/cook-out (bar-b-que for my Canadian friends – yes, I still say it that way in my head)with family and are bringing mac and cheese and this yummy trifle to share.
It takes all of 10 minutes to assemble, so if you’re a procrastinator like I am, you still have time!
A traditional trifle includes a drizzle of liqueur – I’ve skipped that here, but am including it in the list of ingredients as optional
Red, White & Blue Berry Trifle
(adapted from Berry Trifle on AllRecipes.com)
1 package prepared white cake mix OR 1
(10 ounce) package of pound cake
1 cup fresh blueberries
1 cup fresh raspberries
1 cup fresh blackberries
1 cup strawberries
2 tablespoons praline liqueur (optional)
1 (5 ounce) package instant cheesecake
1/2 cup milk
1 (14 ounce) can sweetened condensed
2 (8 ounce) containers frozen whipped
1/2 cup milk
|Place cubed cake in bottom of large glass serving bowl. Layer the blueberries, raspberries, strawberries and blackberries on top of the cake. Sprinkle with praline liqueur.|
|In a medium bowl, combine pudding mix, milk, condensed milk, milk and 1 container of whipped topping, stir well. Pour mixture over berries. Top pudding mixture. Create another layer starting with cake and ending with pudding mixture. Add second container of whipped topping, along with berries as garnish. Let sit at room temperature for 1 hour or in refrigerator for 2 to 3 hours. enough for the berries to thaw before serving.|