Blueberries And Cream Trifle Recipe 45 Recipes

BERRIES & CREAM TRIFLES

Steps:

• In a small saucepan, combine cranberries, blueberries, sugar and water; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 5 minutes. Transfer to a small bowl; cool completely. Refrigerate, covered, at least 1 hour or until cold., Place ricotta cheese, cream cheese, confectioners' sugar and vanilla in a small food processor. Process until smooth., In each of eight parfait glasses, layer 1 tablespoon berry sauce, 1/3 cup cake cubes, 2 tablespoons ricotta mixture and 2 tablespoons berry sauce. Repeat cake and cheese layers; top with 1 tablespoon berry sauce. Refrigerate, covered, until serving or up to 2 hours.

BLUEBERRIES AND CREAM TRIFLE RECIPE - (4/5)

Steps:

• MAKE THE SAUCE: In a medium saucepan, whisk together the sugar and cornstarch; add the water and lemon juice. Add the blueberries. Bring to a bubble over medium-high heat; then reduce heat to medium-low and simmer until sauce is clear and thickened, about 5 minutes, stirring frequently. Remove from heat and cool to room temperature. (Or fill a large pot (or sink) half full of ice and place the pot of blueberry sauce on the ice, stirring occasionally until completely cooled.) MAKE THE CREAM: In a mixing bowl, whisk together the dry pudding mix and the milk until thickened. Set aside. In another bowl and using a mixer, beat cream cheese and sugar until creamy. Beat in the pudding mixture. Using a spatula, gently fold in 8 ozs. of the Cool Whip. TO ASSEMBLE: In a clear bowl or trifle bowl (larger than mine!), layer cake cubes, pudding mixture, and blueberry sauce. Repeat layers as many times as needed, depending on the size of your bowl. Top with remaining Cool Whip. (I used the leftover sauce on top of the Cool Whip.) Keep refrigerated.

BLUEBERRY TRIFLE

Steps:

• Combine pudding mixes and milk according to package directions. Add almond flavoring to mixture.
• Layer 1/3 of pudding mixture on bottom of trifle dish. Layer 1/3 of pound cake cubes over pudding. Layer 1/3 of blueberries over pound cake.
• Repeat layering of pudding, cake and blueberries twice.
• Chill for 3-10 hours.
• When ready to serve, beat whipping cream and sugar at fast speed for 3-4 minutes until desired consistency.
• Spread whipped cream on top of trifle and serve.
• *** Also great with 'Zaar #18601 as the cake base! ***.

BLUEBERRY TRIFLE

Steps:

• Mix together cream cheese, and powdered sugar.
• Add milk and pudding mix; mix well.
• Fold in 1 1/2 cups of whipped topping.
• Place half of the cake cubes in a 3 quart glass bowl.
• Layer with half of the berries and pudding mixture.
• Cover with remaining cake cubes.
• Layer mixtue with remaining berries and pudding mixture.
• Spread remaining whipped topping over top.

BERRIES AND CREAM TRIFLE

Steps:

• Thinly slice strawberries and sprinkle with sugar. toss to coat. cover and refrigerate as long as possible (preferably overnight).
• Beat water and sweetened condensed milk with extract until combined.
• Whisk in pudding mix for 2 minutes. Refrigerate until mostly set
• Gently fold whipped cream into pudding mix, 1/3 at a time.
• Cube angel food cake into 1 inch cubes.
• In a trifle bowl layer: 1/2 cake cubes, 1/2 strawberries, 1/2 cream. Repeat topping it off with raspberries.
• Cover and refrigerate 4 hours or overnight.

SIMPLE BERRY AND VANILLA CREAM TRIFLE

Steps:

• In medium bowl, beat pudding mix, vanilla, milk and sour cream with electric mixer on medium speed until soft pudding forms. Cover; refrigerate.
• In trifle bowl or large clear bowl, arrange 1 layer of sliced cake to cover entire bottom of bowl. Top with a layer of pudding, then a layer of whipped topping, and then a layer of strawberries. Repeat all layers except use blueberries. Continue with layers until bowl is full.
• Cover with plastic wrap; refrigerate until ready to serve.