Blackberry Raspberry Truffle Dessert Recipes

RASPBERRY TRIFLE

Steps:

• In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
• Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.

BLACKBERRY AND RASPBERRY COBBLER

Steps:

• Roll half of the pie crust very thin and line a 8x8ish inch baking pan.
• Roll other half of pie crust very thin and cut into 2 inch strips.
• Bake half of the 2 inch strips at 350-375F on a cookie sheet.
• In a saucepan, cook blackberries and raspberries, 1 cup of sugar and water until it boils.
• Mix together flour and remaining sugar; add to berry mixture.
• Stir constantly for 3 minutes, until thick.
• Spoon into pastry lined pan and push the cooked crust strips to the middle.
• Dot with butter.
• Cover with remaining strips.
• Bake at 425F for 25-30 minutes.

BLACKBERRY-RASPBERRY TRUFFLE DESSERT

Steps:

• Preheat oven to 350°F.
• Butter 3 (9") parchment or wax paper-lined round cake pans.
• Beat first 5 ingredients at medium speed with and electric mixer for 2 minutes or until blended.
• Pour batter evenly into prepared pans.
• Bake for 35-40 minutes or until wooden pick is inserted in center comes out clean.
• Cool cake in pans on wire racks for 15 minutes.
• Remove from pans and remove paper.
• Cool completely on wire racks.
• Combine chocolate morsels and whipping cream in medium saucepan over medium heat, whisking constantly, 10 minutes or until mixture is smooth.
• Pour into a mixing bowl; cover and chill 1-1/2 hours or until mixture begins to thicken.
• Cook jams and 1/4 cup water in a small saucepan over medium heat; stirring constantly, 5 minutes or until jam melts.
• Brush tops of cake layers with jam mixture.
• Beat chocolate mixture at medium speed with an electric mixer about 20 seconds or until stiff peaks form.
• DO NOT OVERBEAT!
• Place 1 layer, glazed side up, on cake platter.
• Spread with half of the chocolate mixture.
• Top with another cake layer, glazed side down; spread with remaining chocolate mixture.
• Top with remaining cake layer, glazed side down.
• Secure layers by inserting wooden skewers from the top layer down through the other two layers.
• Beat cream cheese and powdered sugar at medium speed with an electric mixer until smooth.
• Add whipped topping and vanilla, beating until smooth.
• Working quickly, frost top and sides of cake with cream cheese mixture.
• Press pecans around sides of cake.
• Garnish, if desired.
• NOTE: For testing purposes only, they used Betty Crocker SuperMoist Devil's Food Cake Mix and Jelly Belly Confections Blackberries and Raspberries for candy. Candies may be found at Cracker Barrel, in the bulk candy aisle of supermarkets or in specialty stores.