Wednesday, April 3, 2013

Berry Cheesecake Trifle

I just can't help it- I have a thing for desserts that revolve heavily around whipped cream. I could (and have) just eat straight up whipped cream. And this easy Trifle totally satisfies my cream-cravings.
I made this baby for our family's Easter get together, but I feel like it may have to make a come back for Fourth of July just based on the awesome red, white, and blue layers.

Berry Cheesecake Trifle

An L.A. Walter Original Recipe
  • 1 pint blueberries
  • 1 pint strawberries
  • 1 small package instant cheesecake pudding
  • 2 cups milk
  • 2 tubs thawed cool whip
  • ¼ cup white sugar
  • ½ cup good quality fruit spread (Crofter's Just Fruit Spread is the BEST!)
  • 16 oz Pound cake(I use frozen Sara Lee Pound Cake)

   Mix the berries and sugar in a medium bowl and set aside. Slice the pound cake into about 12 slices, and then slice those into thirds. Mix pudding mix with 2 cups milk according to package directions. Once pudding is set gently fold it into the thawed whipped topping. Put the fruit spread into a small bowl and stir it up, to make it a little easier to spread. 
 In a large trifle dish, or clear bowl begin to layer the trifle. Start with the pound cake in one layer covering the bottom, next cover with an even layer of the fruit spread, top with a third of the berries, and then a third of the cheesecake whipped cream. Repeat layers until you use all the pound cake. On the last layer reverse the order of the whipped cream and berries. Just to make it a little prettier.
Pop in the fridge for at least one hour or overnight.

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