I know Memorial Day is a couple weeks away but I wanted to post this trifle. I was recently asked to submit a red, white, and blue dessert for a 4th of July feature in a couple of months and this is what I came up with. Memorial Day is not about celebration but about remembering those in the military who lost their lives for our country. Everyone has the day off so it lends its way to BBQs even though it’s not really a holiday to be “celebrated”. So if you plan to eat on Memorial Day and need a dessert why not make this Patriotic Trifle Dessert. I came up with this recipe on my own. That doesn’t happen often but hey, it’s trifle…you kind of just throw things in. I love trifles because they serve a lot of people and are better when they are made ahead of time and have had time to sit and let the flavors blend. They are so versatile; you can use angel food cake, pound cake or even your favorite flavor of regular cake. This version has pound cake, cheesecake pudding, whipped cream, strawberries, blueberries and a hint of lemon.

 So if you want to make your own trifle you are going to need a trifle bowl! Don’t worry if you don’t win and don’t have a trifle bowl you can use a large glass bowl instead. My mom gave me this Pampered Chef Trifle Bowl which I love because the stand comes apart for easy storage and it has a lid for convenient coverage. It looks small but actually fits a ton of trifle. You can also serve layered salads in this or even use it as a centerpiece filled with whatever you want (whole lemons, whole apples). And no, I don’t sell Pampered Chef products but loved this bowl.
Enjoy!

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Patriotic Trifle Dessert and a Giveaway…

Ingredients

  • 2 cups heavy cream
  • ½ cup white sugar
  • 2 cups milk
  • 2 3.4 ounce packages instant cheesecake pudding mix
  • 2 teaspoons lemon juice
  • ½ cup sour cream
  • 2 10.75 ounce packages prepared pound cake
  • 2 16 ounce carton strawberries, sliced
  • strawberries for garnish
  • blueberries for garnish

Instructions

  1. In a medium bowl, combine cream and white sugar and beat until stiff peaks form. Set aside. You want a stiffer whipped cream for trifle so that it holds up over time.
  2. In another bowl beat cheesecake pudding mixes with milk for 2 minutes or until thick. Mix in sour cream and lemon juice. Fold in one cup of the sweetened whipped cream.
  3. Slice pound cake into one inch cubes.
  4. In a trifle bowl, start by layering ¼ of the pound cake on the bottom of the trifle bowl (A large glass bowl can be used if you don't have a trifle bowl). Next, layer ¼ of the pudding mixture followed by a layer of ¼ of the strawberries. To make trifle look presentable make sure each layer is distinct and separate especially on the sides of the bowl. Repeat layers four times or until bowl is almost full.
  5. Garnish the top of the trifle with the remaining whipped cream, strawberries, and blueberries.
  6. Chill in refrigerator for at least 4 hours.

Recipe Notes

Recipe by The Girl Who Ate Everything

Variations:
1) The pound cake can be replaced by angel food cake for less calories.
?2) Vanilla pudding can replace the cheesecake pudding.
3) Add more blueberries throughout the trifle instead of just on top.