
I've combined a few recipes to create this recipe for a Patriotic Trifle. I made a chocolate trifle for a baby shower last week and now I'm hooked. I was going to do my stand by chocolate cake I posted last week for the 4th of July/Burnett Birthday Celebration, but now I have a difficult decision to make. The Chocolate Cake and Ice Cream Classic or the Fun New Patriotic Trifle.
Here's the trifle:
1 recipe cake of your choice- angel food cake would be good or pound cake (I'm using this one since it's egg free and I'm substituting the cocoa with corn starch and fresh lemon juice and lemon zest- it'll go great with the berries!)
1 package cheesecake flavored pudding
1 (14 oz) can sweetened condensed milk
1 pint heavy cream- whipped
1/2 cup water
1 container french vanilla cool whip
1 package of strawberries and blueberries- I'll buy fresh, but I guess frozen would work too
Mix the condensed milk, pudding, and 1/2 cup water.
Fold in whipped heavy cream
Layer cake cubes, pudding mixture, strawberries, french vanilla cool whip
Top with blueberries and strawberries.
I'm not putting blueberries throughout because Spencer doesn't like them and they cost so darn much, but I'll put them on top to make it more festive for the 4th.
Note- You should be able to layer it twice and have a little left over for the top, but if you have a bigger trifle bowl or use a punch bowl like I did for the baby shower go ahead and double the ingredients. I doubled everything but the condensed milk. It was sweet enough without that.
For a lighter version leave out the condensed milk and use cool whip instead of whipping cream, but man oh man is it good with that yummy stuff in it!