Red, White, and Blue Trifle

Anyone else hot out there??

Although I personally prefer the cool crispness of Fall, there are a few really fun treats that only seem to come with summer. Beach trips, fireworks, chlorine and sunblock scented kids, and easy summer food. Just throw something on the grill, pull out some popsicles, and you're good to go.

And in the spirit of independence, I thought I'd share a perfect 4th of July dessert which is, of course, incredibly simple. I love trifles not just for the ease of making them, but also for their beautiful presentation.

Red, White, and Blue Trifle

(Original recipe by Paula Deen,

found in the Cooking with Paula Deen July/Aug issue)

Ingredients



1 (16-ounce) container frozen nondairy whipped topping, thawed

1 (8-ounce) package cream cheese, softened

1 (7-ounce) jar marshmallow crème

1 tablespoon lemon zest

2 tablespoons fresh lemon juice

1⁄2 cup confectioners’ sugar

4 cups sliced fresh strawberries

1 (18-ounce) jar strawberry jelly, melted and cooled slightly, divided

4 cups fresh blueberries

1 prepared or commercial angel food cake, cut into 1-inch cubes

Garnish: fresh strawberries, blueberries

Directions

In a large bowl, combine whipped topping, cream cheese, marshmallow crème, lemon zest, and lemon juice. Beat at medium speed with an electric mixer until smooth. Gradually add confectioners’ sugar, beating until combined.

In a medium bowl, combine strawberries with half of jelly. In a separate bowl, combine blueberries with remaining jelly. To assemble, layer about half of cream mixture in the bottom of a trifle bowl. Top cream mixture with half of cake cubes and all of blueberries in jelly. Top with remaining cream mixture (reserving a little for top), remaining cake, and all strawberries in jelly. Garnish with reserved cream mixture, strawberries, and blueberries, if desired.

Makes 12 servings.