Patriotic Trifle

I made this trifle for Memorial Day, I got the idea from Mels Kitchen Cafe, I used her recipe as a jumping off point. I love trifles for their simplicity but it looks like you spent hours.  You can make everything homemade or you can buy it from the store. I made the blueberry filling homemade but bought the cherry filling. We had friends and family over for Memorial Day and they gave this dessert a thumbs up!  On a side note please bare with me in the next few weeks as there may be some exciting changes coming to Lashes and Dashes 🙂

Patriotic Trifle via LashesandDashes

Adding water to the blueberries.

Patriotic Trifle via LashesandDashes

Adding in the cornstarch.

Patriotic Trifle via LashesandDashes

In goes the sugar.

Patriotic Trifle via LashesandDashes

All of the ingredients for the blueberry filling in the pot.

Patriotic Trifle via LashesandDashes

The blueberry filling cooking.

Patriotic Trifle via LashesandDashes

The blueberry filling cooked and cooling.

Patriotic Trifle via LashesandDashes

Adding condensed milk to softened cream cheese.

Patriotic Trifle via LashesandDashes

The cream cheese filling.

Patriotic Trifle via LashesandDashes

Making whipped cream.

Patriotic Trifle via LashesandDashes

The cake mixture layer on the bottom.

Patriotic Trifle via LashesandDashes

The blueberry filling layered on.

Patriotic Trifle via LashesandDashes

The whipped cream layer.

Patriotic Trifle via LashesandDashes

Note: I used a Angel Food Box mix and used about 3/4 of the cake. You could also use a store bought cake which the original recipe said is the perfect size. If you choose to decorate the top of the trifle keep the other portion of the cake. I used canned cherry pie filling but you can also make homemade cherry filling the same way you made the blueberry.


Blueberry Filling:

12 ounces frozen blueberries
2 tablespoons granulated sugar
2 tablespoons cornstarch
1/4 cup cold water
Squeeze of fresh lemon juice (about 1/2 tablespoon)

Cherry Pie Filling.

Cake and Cream:

Baked, cooled and cubed angel food cake (see note)
16 ounces light cream cheese, softened to room temperature
2/3 cup half-and-half or evaporated milk (can use skim evaporated milk)
2/3 cup granulated sugar

Whipped Cream:

1 1/2 cups heavy cream
3 tablespoons powdered sugar



For the blueberry filling, in a medium saucepan, combine the blueberries, sugar, cornstarch, water and lemon juice. Bring the mixture to a simmer and cook until thickened, 5-7 minutes, stirring often. Remove from the heat and let cool to room temperature. For the cake and cream layer, in a blender or with an electric mixer (handheld or stand mixer), whip together the cream cheese, half-and-half or evaporated milk and sugar until smooth and creamy. Transfer the mixture to a bowl if you used a blender. Fold in the angel food cake cubes. Keep in mind (from the note above) that you may not use all the cake cubes, especially if using an angel food cake mix. Add cake cubes until they are all thickly coated with a layer of cream. If making this in advance, it can dry out if there is too much angel food cake added. For the whipped cream, beat together the heavy cream and powdered sugar until peaks form. To assemble, in a trifle dish or in a large glass bowl, spread half of the angel food cake mixture. Top with half of the blueberries, spreading evenly across, and then spread half of the sweetened whipped cream. Then spread half of your cherry filling. Repeat the layers but keep out small amount of blueberry and cherry filling as well as small amount of whipped cream. If you would like to decorate the top of the trifle use extra angel food cake chunks around the outside edge of trifle, then using the leftover cherry filling make a circle around top of cake. Using the leftover whipped cream make a smaller circle then place a small dollop of blueberry filling in the middle to finish the trifle off.
Cover and refrigerate at least 2 hours or up to 24 hours. Serve chilled.


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