Fourth Of July – Recipe Share

It’s moving day! Special shout out to my cousin Jake, and his buddy Brandon for doing all my dirty work, AKA, heavy lifting.

 Todays fourth of July recipe suggestion, once again from Christy, is a real looker, and I’d like to dig a big long spoon right into it. There is probably nothing that I love more than pound cake, blueberries, strawberries, and instant pudding. Especially when the instant pudding is CHEESECAKE flavored. YUM. It’s simple to do, just requires a little assembly time. Enjoy!

Patriotic Trifle
2 cups heavy cream
½ cup white sugar
2 cups milk
2 (3.4 ounce) packages instant cheesecake pudding mix
2 teaspoons lemon juice
½ cup sour cream
2 (10.75 ounce) packages prepared pound cake
2 (16 ounce) carton strawberries, sliced
strawberries for garnish
blueberries for garnish
1. In a medium bowl, combine cream and white sugar and beat until stiff peaks form. Set aside. You want a stiffer whipped cream for trifle so that it holds up over time.
2. In another bowl beat cheesecake pudding mixes with milk for 2 minutes or until thick. Mix in sour cream and lemon juice. Fold in one cup of the sweetened whipped cream.
3. Slice pound cake into one inch cubes.
4. In a trifle bowl, start by layering ¼ of the pound cake on the bottom of the trifle bowl (A large glass bowl can be used if you don’t have a trifle bowl). Next, layer ¼ of the pudding mixture followed by a layer of ¼ of the strawberries. To make trifle look presentable make sure each layer is distinct and separate especially on the sides of the bowl. Repeat layers four times or until bowl is almost full.
5. Garnish the top of the trifle with the remaining whipped cream, strawberries, and blueberries.
6. Chill in refrigerator for at least 4 hours.
1) The pound cake can be replaced by angel food cake for less calories.
2) Vanilla pudding can replace the cheesecake pudding.
3) Add more blueberries throughout the trifle instead of just on top.

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