Happy 4th of July, everyone! Well, I suppose this is almost exactly the same as my Berry Trifle recipe, except that I used raspberries instead of blackberries, and I remembered to add bananas this time! I also did my "fruit sauce drizzle" a little differently. I love making this trifle for the 4th of July since it looks very patriotic, and the berries are usually at their best this time of year! It is so delicious! :)
Enjoy, and have a great day!
Here's the recipe, in case you missed my Berry Trifle post:
1 pound cake, cubed
1 package (3.4 oz) banana pudding mix
2 cups cold milk
1 tub whipped cream (8 oz; or make your own)
1 pound (16 oz) fresh strawberries, sliced and/or chopped
about 6 oz fresh blueberries
about 6 oz fresh raspberries
1 to 2 medium bananas, sliced and/or chopped
3 tbsp raspberry preserves (preferably seedless)
1 lemon, zest and juice
1/2 juice of an orange (or about 2 tbsp)
To make "fruit sauce drizzle": Mix raspberry preserves with zest and juice of 1 lemon, and the juice of 1/2 an orange. I use a mini whisk, but you can use a fork too. Mix until the sauce is relatively smooth.
To make banana pudding: Mix milk with banana pudding mix. Stir with a wire whisk for a couple of minutes. Let the pudding mixture set while you're preparing fruit.
Putting it all together: Place half of the pound cake cubes on the bottom of your trifle bowl. Drizzle with half of the "fruit sauce". Pour about 1/2 of the pudding over the cake, and spread evenly. Arrange about 1/3 of the fruit pieces evenly over the pudding. I like to make a little pattern of fruit around the bowl, so some fruit pieces are peeking through. It makes it look really pretty! Spread about 1/2 of the whipped cream over the fruit evenly. Repeat layers once. On the top layer of whipped cream, arrange some pieces of fruit in a pretty pattern, or just arrange pieces evenly over the top. This dessert tastes great when it is left in the fridge for a few hours before serving. It allows all the flavors of the fruits to soak into the cake... Mmmm!