This trifle is a burst of color--tropical orange, strawberry red, ocean blue, and sunny yellow fruits.
1 quart fresh strawberries, quartered
1/2 cup sugar
1 (8-ounce) package cream cheese, softened
1 (18-ounce) jar apricot preserves, divided
1 tablespoon sugar
1/4 teaspoon vanilla extract
1/8 teaspoon coconut extract (optional)
1 cup heavy whipping cream
1 (16-ounce) loaf pound cake, cut into 1 1/2-inch cubes
3 (20-ounce) cans crushed pineapple in juice, drained and divided
3 (4.4-ounce) packages fresh blueberries
Garnish: fresh mint leaves
How to Make It
Combine strawberries and 1/2 cup sugar in a large bowl, tossing gently to coat. Cover; let stand at room temperature 2 hours.
Meanwhile, beat cream cheese at medium speed with an electric mixer until smooth. Add 1/2 cup preserves, 1 tablespoon sugar, and flavorings, beating until blended. Gradually add 1 cup whipping cream, beating until blended.
Cook remaining 1/2 cup preserves in a small saucepan over medium heat 4 minutes or until melted, stirring constantly.
Arrange one-third of pound cake cubes in a 3-quart bowl or trifle bowl. Top with one-third each of cream cheese mixture, Caramel Sauce, pineapple, blueberries, and strawberry mixture. Repeat layers twice, ending with strawberry mixture. Drizzle with melted apricot preserves. Cover and chill 3 hours. Garnish, if desired. Store in refrigerator.
Tip: Make sure you use a 3-quart bowl. This trifle is what it says: It's bursting with ingredients and won't fit in a smaller bowl.