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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Triple Berry Trifle - (by Kathy Monaco) Recipe

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This recipe for Triple Berry Trifle - (by Kathy Monaco) is from The "Monaco" Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Assembly in a trifle bowl so you have the full red, white, and blue effect


2 (8oz) package cream cheese
2 cup milk
2 containers strawberry yogurt
2 containers blueberry yogurt
2 package cheesecake or vanilla flavor instant pudding & pie filling
2 (16oz) tub cool whip
1 package pound cake, cubed
2 pints Slices strawberries
1 pint Blueberries
Almonds or Walnuts


Arrange pound cake cubes into bottom of Trifle bowl.
Directions:
Directions:
For Strawberry layer
Place 1 (8oz) cream cheese in a large bowl; beat until creamy, gradually add ¼ cup milk, beating until well blended. Add ¾ cup milk, strawberry yogurt and pudding until smooth, fold in 1 cup whip topping. Layer this over the pound cake. Assemble a layer of sliced strawberries on top then spread a thin layer of Cool Whip and pound cake cubes.

For Blueberry layer
Place 1 (8oz) cream cheese in a large bowl; beat until creamy, gradually add ¼ cup milk, beating until well blended. Add remaining ¾ cup milk, blueberry yogurt and pudding until smooth, fold in 1 cup Cool Whip. Layer this over the pound cake. Assemble a layer of blueberries on top.

To garnish, spread remaining Cool Whip over top of trifle, forming a flat surface. Sprinkle with almonds or walnuts. Create a border with fresh strawberries and blueberries.

Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator
Personal Notes:
Personal Notes:
(I made this combining three different recipes.)
Great and very refreshing during the warm summer months

 

 

 

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