Red, White and Blue Trifle

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  • ¼ cup white sugar
  • ¼ cup water
  • ⅓ cup white sugar
  • ¼ cup fresh lemon juice
  • 1 (12 ounce) store-bought pound cake, cut into ¾ inch thick slices
  • 1 bar (8 ounce) reduced fat cream cheese, room temperature
  • 1 cup heavy cream
  • 3 cups (three ½ pint containers) fresh blueberries, rinsed and dried
  • 3 cups (two 6 ounce containers fresh raspberries

We used the Anchor Hocking Presence Footless Trifle Bowl which comes with a white plastic lid


  1. Make a lemon syrup:  In a small saucepan, bring ¼ cup sugar, lemon juice and ¼ cup water to a boil over medium heat, stirring to dissolve sugar.  Let cool completely, then brush over both sides of cake slices.  Quarter each slice.
  2. With an electric mixer, beat cream cheese with remaining ⅓ 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).
  3. Arrange half the cake pieces in the bottom of a Trifle bowl.  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.
  4. Cover, and refrigerate until chilled, at least 1 hour and up to overnight.

Note:  You can interchange strawberries for raspberries


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