Easy Berry Trifle

January 08, 2015

Easy Berry Trifle

Happy New Year from the A Man About Food blog! I wish nothing but the best for you as we enjoy everything that 2015 has to offer! Entering a new year always seems to bring a list of resolutions that we all try to achieve. One of my resolutions this year is to post more on this blog and not have the large chunks of time in between each post. The first recipe that I would like to share with you today is my Easy Berry Trifle. This great dessert is inspired by the Barefoot Contessa's Red Berry Trifle without all of the fuss and expense, but with all of the great flavor! This trifle has become my New Year's dessert and is really easy to put together. I hope that y'all enjoy this trifle as much as my family did! Again, Happy New Year!

Easy Berry Trifle

Prep Time: 10-15 minutes Cook Time: None

Difficulty: Easy Yields: 6 to 8 servings

Ingredients:

1 (10.75 ounce) plain frozen Sara Lee pound cake, defrosted
1 cup strawberry jam
Raspberry di Amore liqueur (You can also use Chambord)
2 half-pints fresh raspberries
1 pint fresh strawberries, hulled and sliced
2 (3.4 ounce) boxes Jell-O French Vanilla instant pudding (prepare as directed)
2 cups cold heavy cream
2 tablespoons confectioner's sugar
2 tablespoons pure vanilla extract

Preparation Instructions:

Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1 side with strawberry jam, using all the jam. Set aside.

Place a layer of cake, jam side up, in the bottom of a 2 1/2-to 3-quart trifle dish, cutting the pieces to fit. Sprinkle with raspberry liqueur. Top with a layer of raspberries and strawberries, followed by the French Vanilla pudding. Repeat the layers of cake sprinkled with raspberry liqueur, raspberries, strawberries and pudding, ending with a third layer of cake jam side down and raspberries and strawberries.

Whip the heavy cream in the bowl of a very cold electric mixer fitted with the whisk attachment. When it starts to thicken, add the powdered sugar and vanilla and continue to whip until it forms stiff peaks. Using a pastry bag fitted with a large star tip, decorate the trifle with whipped cream. The trifle can sit for a while at room temperature. Enjoy!