Yum! A blog about food

4th of July Trifle

Easy & Delicious Goodness

BY Morgan R. Buckert

www.sunvalleymag.com/blogs

Jul 1, 2014 - 10:23 AM

I’ve always worked in the fly-fishing industry, so by the time Independence Day rolls around, I am thoroughly exhausted and don’t want to cook. I’m usually the person in charge of bringing dessert for any party, and in the summer, I try to bring something cool and easy to make. My 4th of July Trifle is about as easy as it gets (no baking!) and is definitely a crowd-pleaser.
Trifles are really easy desserts because you basically stack a lot of delicious stuff in a fancy bowl and let it marinate. This version could be varied in almost any way. I have made a yellow sponge cake instead of buying the Sara Lee Pound Cake, but a homemade cake is not firm enough to stay in the star shapes that make this trifle extra festive. Also, not baking during my busiest time of the year keeps my house cool and is a great time-saver.
You can add or subtract to this recipe as needed (some cake and berries always mysteriously disappear in my mouth…).

4TH OF JULY TRIFLE

Trifle Bowl
Small Star Cookie Cutter
2 Sara Lee Frozen Pound Cakes
1 pint Blueberries, washed
1 pint Strawberries, washed and cut
1 12oz. container of Cool Whip
Cut one pound cake into one-inch cubes and set aside. Cut the other pound cake into horizontal ½-inch layers. Cut out star shapes from the horizontal layers and cut up the cake remnants into cubes to use in the layers. Layer cake, ⅓ of Cool Whip, and ⅓ of mixed berries. Press the star shaped cake pieces around the bowl. Repeat the layer of cake, Cool Whip, and berries twice more. Refrigerate for at least one day to let flavors meld, and enjoy. Serves 12 large servings or 24 small servings.