Berry 4th of July Trifle

 

 What better way to celebrate the 4th than with a patriotic trifle!

This impressive and beautiful dessert is surprisingly easy to create.

Layers of shortcake, blueberries, a mixture of whipped cream and sweetened condensed milk and strawberries.

Ingredients:

• 10 oz angel food cake, cut into 1-inch cubes
• 2lbs strawberries, sliced
• 2 pints blueberries

For the cream filling:

• 7 tbsp sweetened condensed milk
• 1 1/2 cups cold water
• 1 package white chocolate instant pudding mix
• 12 oz frozen whipped topping, thawed

Directions:

Mix the condensed milk and water in a bowl.  Add the pudding mix and whisk for 2 minutes. Let stand for for about 2 minutes until soft-set.  Fold in the whipped topping.

Arrange half of the cake cubs in the bottom of a 14-cup trifle dish. Add an even layer of blueberries on top. Carefully spoon half of the cream mixture over the blueberries and gently spread. Add a layer of strawberries.  Repeat with cake cubes, blueberries and cream mixture. Carefully arrange the remaining strawberries and blueberries in a pretty pattern.  Refrigerate at least one 1 hour.

Neapolitan Rose Cake

For her birthday, my little sister requested this stunning 9" Neapolitan inspired confection. 

Her beautiful rose covered cake was just as impressive when cut... showing layers of chocolate, strawberry and vanilla cakes separated by white butter cream frosting.

It's a frosting lovers dream boasting 5 pounds of fluffy butter cream roses.

Happy birthday little sis!