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Recipe of the Month Desserts - Red, White, and Blue Trifle

  • 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

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.
Submitted By: Andrea Bolden
Marshall Farmers Co-op
Number of Servings: 0
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