A few years ago I made a trifle by the seat of my pants for a little get together. Now keep in mind there were only 4 of us and I used my largest mixing bowl to make it. We ate the whole thing. Just the 4 of us. Insanity.
I made it again for a little party on Friday night. This type of dessert is quite awesome for those times where you won’t have enough time just before the party to get anything together and get ready at the same time, and it only gets better as it sits and all the flavors combine.
Between the layers I used a mixture of cream cheese, sugar and lemon juice instead of using a box of vanilla or lemon flavored pudding. And instead of using CoolWhip to keep it light and fluffy, I actually made real whipped cream. You know, the type made with actual cream and sugar. Too many of the recipes I’ve looked at over the years use the CoolWhip to make it, I’m looking for real food here people!
You know, I really shouldn’t be allowed to do silly ramblings when I’m not awake.
The only thing I had to make the morning of the party was the whipped cream, which took no time at all. I also used angelfood cake instead of pound cake, to keep it very light in texture and I hoped the angelfood would hold up and not fall apart like pound cake tends to.
I also spent a good amount of time enjoying the extra cream cheese mixture and extra fresh berries before we left fort he party. It was just too damn good. There will be extra cream cheese, so just save it for another use or make more trifle!
I do admit that I never did get a bite of the finished product at the party, but since it was pretty well demolished and the hosts were excited that I let them keep the rest of it, I think it was a hit. Not to mention my $7 trifle bowl was awesome.
At first people were afraid to tear into the trifle because it was so pretty. So I stuck a giant spoon in it to mess it up. Because I could.
I’ve also been ordered by the Husband that I’m not allowed to wait another 3 years to make this again.
Easy Berry Trifle
Feeds a crowd
- 2 cups heavy cream
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 (8oz) packages cream cheese, room temperature
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1 (13oz) angelfood cake
- 1 (10oz) bag frozen raspberries, thawed
- 1 (10oz) bag frozen blackberries, thawed
- Optional: 1 (10oz) bag frozen blue berries or 1-2 pints fresh strawberries.
- Cut the angelfood cake into 1/2″ pieces.
- Drain the juices from the raspberries and blackberries and reserve, set the berries aside.
- In a medium mixing bowl, whip together the cream, vanilla, and sugar until stiff peaks form.
- In another bowl beat together the cream cheese, lemon juice, vanilla and sugar until light in color and smooth.
- Gently fold 2 cups of whipped cream in the cream cheese mixture until fully incorporated.
- Line the bottom of the bowl with 1/3 of the cake and drizzle with 1/3 of the berry juice.
- Spread 1/4 of the cream cheese on the cake, then add 1/2 of the berries. Layer twice more, ending with a cream cheese layer on top.
- Spread any remaining whipped cream on top and cover.
- Refrigerate for at least 4 hours. Just before serving top with fresh berries if desired.