patriotic dessert

This bright and fresh dessert is always a crowd-favorite! I love it because it doesn&#039;t require any cooking, which is perfect for those hot summer months.

4th of July Patriotic Berry Trifle Recipe

sugar

lemon juice

water

almond extract

angel food cake

cream cheese (2 (8 ounce packages). softened)

heavy whipping cream

blueberries

strawberries (sliced)

To make the lemon glaze, whisk together sugar, lemon juice, and water in a saucepan over medium-high heat. Continue stirring over heat until sugar dissolves.

Once sugar is dissolved, remove from heat and whisk in almond extract; set aside.

Cut angel food cake into 1-inch thick slices.

Brush lemon glaze on each side of sliced cake.

Cut glazed cake into 1-inch cubes; set aside.

To make the cream cheese filling, beat together cream cheese and sugar with a mixer, on medium speed, until smooth. Add heavy whipping cream and beat until light and fluffy.

Arrange half the cake on the bottom of a trifle dish.

Sprinkle on an even layer of blueberries.

Spread half the cream cheese mixture over the blueberries and top with a layer of strawberries.

Repeat layers.

Top with any remaining berries.

Cover with plastic wrap and refrigerate before serving.

This angel food berry trifle is as delicious as it is beautiful. The perfect summer dessert with its layers of fresh berries, light cake and cream!

Angel Food Berry Trifle

angel food cake (homeamde

vanilla pudding mix

milk

light whipped topping ((Cool Whip))

raspberries

Cut angel food cake into 1&quot; bite-sized pieces.

Beat pudding mix and milk with a hand mixer until smooth in a large glass bowl. Fold in whipped topping with a rubber spatula.

Spoon 1/3 pudding mixture into bottom of trifle bowl.

Add layer of sliced strawberries and blueberries.

Add 1/2 of the angel food cake cubes.

Add 1/3 pudding mixture followed by another layer of fruit.

Add remaining angel food cake cubes.

Spread with remaining pudding mixture.

Chill 1-2 hours.

Add raspberries and remaining strawberries and blueberries to the top of the trifle before serving.

https://content.jwplatform.com/videos/qr7eFrjU.mp4

This angel food berry trifle is as delicious as it is beautiful. The perfect summer dessert with it's layers of fresh berries, light cake and cream!

This red white and blueberry sundae includes vanilla, strawberry and blueberry ice cream and is served inside a watermelon! NOTE: Watermelon sizes vary greatly. You can scale this up or down depending on the size of your watermelon.&nbsp;

Red White and Blueberry Sundae

watermelon

vanilla ice cream ((quart size or larger))

strawberry ice cream ((quart size or larger))

ice cream

marshmallow sauce

whipped cream

red (, white and blue sprinkles, divided use)

white candy melts

strawberries

For the strawberry sauce:

vanilla extract

juice lemon

cornstarch

For the blueberry sauce:

For the strawberry sauce

Combine the strawberries, sugar, vanilla and lemon in a pot. Place the pot over high heat, boil for 5 minutes or until strawberries have started to break down. Mix together the cornstarch with 2 teaspoons cold water. Add the cornstarch mixture to the strawberries and boil for 1 additional minute until sauce thickens slightly; cool.

Combine the blueberries, sugar and vanilla in a pot. Place the pot over high heat, boil for 5 minutes or until blueberries have started to break down. Mix together the cornstarch with 1 teaspoon cold water. Add the cornstarch mixture to the blueberries and boil for 1 additional minute until sauce thickens slightly; cool.

For the strawberries:

Melt the candy melts in the microwave according to package instructions. Dip each strawberry into the candy melts and coat in sprinkles. Place on a piece of parchment, let dry until completely hard.

For the watermelon:

Cut lengthwise across the watermelon approximately 1/2 to 2/3 of the way down the watermelon. Cut a very thin slice off the bottom of the watermelon so that it will sit flat. Using a spoon, carve out some of the watermelon flesh, about 1-2 inches deep. Drain off excess juice. Freeze until completely solid (time will depend on the size of your melon).

Pile up scoops of vanilla, strawberry and blueberry ice cream in the watermelon bowl (amount will vary depending on the size of your watermelon).

Top the ice cream with the strawberry, blueberry and marshmallow sauces. Add whipped cream, sprinkles and white chocolate covered strawberries on top. Serve.

Loaded up the watermelon for the grandchildren and they loved it!  Of course I also had my own spoon!

This is so crazy.  I love this idea!  I made a version of this for a BBQ.  I used marshmallow fluff to save a step.  It was a total hit!

Top 3 patriotic dessert recipes from across the web

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4th of July Patriotic Berry Trifle ...

Angel Food Berry Trifle

Red White and Blueberry Sundae

Top 3 patriotic dessert recipes from across the web

The most viewed patriotic dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

4th of July Patriotic Berry Trifle ...

Angel Food Berry Trifle

Red White and Blueberry Sundae

The most viewed patriotic dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine