Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

4th of July Red, White and Blue Trifle




Source of Recipe


Internet


List of Ingredients




1 frozen poundcake (16 oz), such as Sara Lee
1/4 c. cream sherry or Rum
1 lb. fresh strawberries
1/4 c. sugar
1 package (3.4 oz.)instant French vanilla pudding, such as Jell-O brand
2 c. milk (for making instant pudding)
1 lb. fresh blueberries
2 c. whipped toping, such as Cool Whip


Recipe



Cut the cake into 1-inch slices, and then cut each slice into 1-inch cubes. Place the cubes in the bottom of a trifle bowl or other glass bowl with a 16-cup capacity. Drizzle the sherry over the cake and set aside. Remove about 2 cups of the smallest strawberries and reserve them for a garnish. Puree the remaining strawberries in a food processor or blender and add the sugar. Pour the pureed strawberries over the cake. In a 2-quart bowl, prepare the instant pudding according to the package directions, and pour it over the strawberries. Top with the blueberries. Spread the whipped topping over the blueberries, making sure the topping meets the edges of the bowl. Garnish with the reserved strawberries. Cover and refrigerate for at least 4 hours, and up to 12 hours, before serving. To serve, spoon the trifle into small bowls or dessert cups.