I made this amazing trifle on July 4th and I am posting this as a response to the Summer Fest a four-week cross-blog celebration of fresh-from-the-garden food ideas.
The creators A Way to Garden, Mattbites, Steamy Kitchen, and White on Rice Couple, with guest appearances from Gluten-Free Girl, Simmer Till Done and Paige of The Sister Project would love a visit from you, a participation entry to share your amazing recipes with all of us!
Red, White and Blue Trifle
(Inspired by: Sandra Lee)
1 package of red velvet cake
Whipped cream (I used Cool Whip in the tub)
Fresh blueberries and Strawberries
1.) Cook the red velvet cake according to the directions on the box. Let cool
2.) Cut the cake up into 1- inch squares.
3.) Layer the bottom of the trifle compote bowl with cake.
4.) The next layer will be Cool Whip, make it thick enough to be seen from the side.
5.) Place a layer of blue berries.
6.) Repeat steps 3-4 once.
7.) When you reach the top, cut strawberries in half and lay them cut side down on the edge of the trifle. Fill the center with blueberries.
Enjoy! It's a great summer time dessert!