red white and blue berry trifle
NICOLE DUBOIS via The Pioneer Woman Blog
Why we love this recipe:
MAKE IN ADVANCE
This trifle can be made up to 24 hours in advance. It's the perfect dessert to make the day before, stash in the fridge, and break out for a showstopping dessert.
MAKE YOUR OWN OR GET STORE-BOUGHT
A store-bought pound cake works just fine, and it makes this dessert incredibly easy! If you want to go the extra mile and make your own, try Ree Drummond's famous pound cake recipe. For an even lighter version of this trifle, use angel food cake instead.
DETAILED ASSEMBLY INSTRUCTIONS:
Place a single layer of cake cubes in the bottom of a large (12- to 14-cup) trifle dish. Top with two-thirds of the blueberries and blackberries. Add half of the whipped cream (about 2 cups), then top with two-thirds of the strawberries. Repeat the cake and cream layers once more, then decorate the top with the remaining berries. Serve immediately or make in advance and store in the refrigerator for up to 24 hours.
Click Recipe for printable PDF.
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xx
Erin
