Summer Trifle
My stepdaughters just turned six and we decided to celebrate their birthday along with their grandfathers and the fourth of July on the same day. This was going to be a pretty big get together as some of my husbands family was also visiting from Texas. I was in charge of a fruity dessert and some appetizers. I found this recipe in a magazine and it sounded perfect for the occasion. Although the original recipe called for strawberry jelly, we all decided that the jelly made the Trifle a little to sweet so I will omit it for this recipe. I also found that the Trifle bowl that I had was a bit too small for the amount of ingredients so be sure to have a large or extra large trifle bowl on hand or cut the recipe in half. Also, the berries could be changed out for your favorites. Since it was the fourth of July I used blueberries and strawberries.
1 16 oz. container of cool whip or frozen non-dairy whipped topping thawed
1 8oz. package of cream cheese softened
1 7 oz. jar of marshmallow …I used Fluff
1 tablespoon of lemon zest
2 tablespoon of fresh lemon juice
½ cup of confectioners sugar
4 cups of fresh blueberries
4 cups of fresh sliced strawberries
1 already prepared, store bought angle food cake cut into 1 inch pieces
In a large bowl combine the whipped topping, cream cheese, marshmallow, lemon zest and lemon juice and mix well until creamy smooth. Gradually add in the confectioners sugar.
To assemble, add a layer of the cream mixture to the bottom of trifle bowl and top with half of the cake pieces. Put the four cups of blueberries on top of the cake layer and reserve a few for garnish. Top the blueberries with the remaining cream reserving a small amount for the top as a garnish. Put the remaining cake on top of the cream and top with the sliced strawberries. Garnish the top with the rest of the cream and sprinkle the reserved blueberries on top of that and top with a strawberry.
