Fourth of July Trifle
- Number of Servings: 8
Ingredients
1 box of white cake mix1 large box of vanilla pudding and pie filling (reduce milk by 1/2 cup)1 pint fresh blueberries2 pints fresh strawberries1/4 cup granulated sugar1/2 cup Grand Marnier1 pint whipping cream1/2 cup powdered sugar1 1/2 cups milk
Prepare cake mix as directed and pour batter equally into three pie tins.
Prepare vanilla pudding omitting 1/2 cop of milk.
Chop one pint of strawberries and combine with granulated sugar and Grand Marnier.
Slice second pint of strawberries thin.
Place the first cake disk in a trifle bowl.
Line the edges of the trifle with blueberries and strawberries, laying fruit flat against the bowl.
With a spoon, spread one-half of the chopped strawberry and Grand Marnier combination over first cake layer.
Drop spoonfuls of one-third of the pudding over strawberry mixture and spread.
Add second cake disk and repeat above.
Top with third cake disk.
Spread last amount of pudding over disk.
Topping:
Combine whipped cream and powdered sugar, beating until stiff.
Spread whipped cream over pudding and decorate with sliced fruit.
For the final touch, spoon some whipped cream into a piping bag and create a mound in the middle of the cake and top with a fresh strawberry.
Refrigerate for at least one hour or over night.
Spoon into clear dessert bowls or parfait glasses.
Serves 8
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user GLENFOULK.
Prepare vanilla pudding omitting 1/2 cop of milk.
Chop one pint of strawberries and combine with granulated sugar and Grand Marnier.
Slice second pint of strawberries thin.
Place the first cake disk in a trifle bowl.
Line the edges of the trifle with blueberries and strawberries, laying fruit flat against the bowl.
With a spoon, spread one-half of the chopped strawberry and Grand Marnier combination over first cake layer.
Drop spoonfuls of one-third of the pudding over strawberry mixture and spread.
Add second cake disk and repeat above.
Top with third cake disk.
Spread last amount of pudding over disk.
Topping:
Combine whipped cream and powdered sugar, beating until stiff.
Spread whipped cream over pudding and decorate with sliced fruit.
For the final touch, spoon some whipped cream into a piping bag and create a mound in the middle of the cake and top with a fresh strawberry.
Refrigerate for at least one hour or over night.
Spoon into clear dessert bowls or parfait glasses.
Serves 8
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user GLENFOULK.
Nutritional Info Amount Per Serving
- Calories: 472.7
- Total Fat: 28.2 g
- Cholesterol: 153.1 mg
- Sodium: 271.1 mg
- Total Carbs: 49.1 g
- Dietary Fiber: 3.5 g
- Protein: 5.0 g
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