 |
|
|
|
|
|
| |
Recipe of the Month
Desserts -
Red, White, and Blue Trifle
|
| INGREDIENTS |
- 16 ounces whipped topping, thawed
-
8 ounces cream cheese, softened
-
7 ounces marshmallow creme
-
1 tablespoon lemon zest
-
2 tablespoons lemon juice
-
1/2 cup confectioner’s sugar
-
4 cups sliced strawberries
-
1 (18-ounce) jar strawberry jelly, heated until melted and slightly cooled
-
4 cups blueberries
-
1 angel food cake, cut in cubes
|
| INSTRUCTIONS |
Combine whipped topping, cream cheese, marshmallow creme, lemon zest, and lemon juice. Beat at medium speed with mixer until smooth. Gradually beat in confectioner’s sugar. Combine strawberries with 1/2 jar of melted jelly. Combine blueberries with remaining jelly.
To assemble, layer 1/2 cream mixture in a large trifle or punch bowl. Top with 1/2 of cake cubes and all of blueberries. Top with remaining cream, cake, and all of the strawberries. If desired, top with dollops of whipped cream and a few berries. |
| |
|
|
|
|
|
|
|
|
|
|
|
|