Post by marlaoh on May 13, 2005 10:17:42 GMT -6
Berry Patriotic Trifle
Happy Independence Day! This red, white and blueberry trifle is sure to stir
patriotic feelings-not to mention cravings for something sweet to eat.
Prep Time: 30 minutes
Servings: Makes 6 to 8 servings
1 3/4 cups fresh blueberries
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT EVAPORATED
MILK)
1 tablespoon Lemon Juice from Concentrate
1 (10 3/4-ounce) loaf frozen pound cake
1 (4-serving size) package instant lemon pudding mix
1 1/2 cups milk
1/2 cup sour cream
1 1/2 cups fresh raspberries
With fork, mash 1/4 cup of the blueberries in small bowl. Stir in 2
tablespoons of the Eagle® Brand and lemon juice.
Halve pound cake horizontally. Spread blueberry mixture on cut side of
bottom of cake; add cake top. Cut lengthwise into 4 strips; cut crosswise
into 1-inch thick pieces.
With mixer, beat remaining Eagle® Brand, pudding mix and milk in large
bowl. Fold in sour cream.
Set aside 1/4 cup of the pudding mixture. In 2 to 2 1/2-quart clear glass
bowl, layer half of the pound cake pieces, half of the remaining pudding,
half of the remaining blueberries and half of the raspberries. Repeat
layers. Spoon on reserved pudding mixture. Cover and chill at least 2 hours.
Store leftovers covered in refrigerator.
Happy Independence Day! This red, white and blueberry trifle is sure to stir
patriotic feelings-not to mention cravings for something sweet to eat.
Prep Time: 30 minutes
Servings: Makes 6 to 8 servings
1 3/4 cups fresh blueberries
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT EVAPORATED
MILK)
1 tablespoon Lemon Juice from Concentrate
1 (10 3/4-ounce) loaf frozen pound cake
1 (4-serving size) package instant lemon pudding mix
1 1/2 cups milk
1/2 cup sour cream
1 1/2 cups fresh raspberries
With fork, mash 1/4 cup of the blueberries in small bowl. Stir in 2
tablespoons of the Eagle® Brand and lemon juice.
Halve pound cake horizontally. Spread blueberry mixture on cut side of
bottom of cake; add cake top. Cut lengthwise into 4 strips; cut crosswise
into 1-inch thick pieces.
With mixer, beat remaining Eagle® Brand, pudding mix and milk in large
bowl. Fold in sour cream.
Set aside 1/4 cup of the pudding mixture. In 2 to 2 1/2-quart clear glass
bowl, layer half of the pound cake pieces, half of the remaining pudding,
half of the remaining blueberries and half of the raspberries. Repeat
layers. Spoon on reserved pudding mixture. Cover and chill at least 2 hours.
Store leftovers covered in refrigerator.