Memorial Day Red, White, and Blue Trifle

 

Photo from Briar Rose Bed & Breakfast

 

Ingredients

• 1/4 cup plus 1/3 cup sugar
• 1 store-bought pound cake (12 ounces), cut into cubes and stars with small star cookie cutter
• 1  (8 ounces) cream cheese, room temperature
• 1 cup heavy cream
• 3 cups fresh blueberries (three 1/2-pint containers), rinsed and dried
• 3 cups fresh raspberries (two 6-ounce containers)

Directions

•  Slice pound cake into cubes and cut out a few star shapes to garnish top.

•  With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).
  
• Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.
  
  
  • Garnish top with star shaped cake
• Cover, and refrigerate until chilled, at least 1 hour and up to overnight.

Why I Haven't Been Posting

This is why I haven't posted in awhile:

I bought a new home in a lovely gated lake community. It required some slight rehab work, mostly paint, and then the move after living in the same home for ten years. We have been extremely busy, and still so much to do. We aren't even completely out of the old home yet. We still have the entire lower level to rehab, both bathrooms, the deck, shed, and yard. I purchased the necessary components to create a water garden, and my daughter is going to help create it with my direction. Hope you enjoy looking at this photo slide of the transformation of some of the rooms.