This trifle is a burst of color--tropical orange, strawberry red, ocean blue, and sunny yellow fruits.

Richard Moffitt, Marblehead, Massachusetts
Recipe by Oxmoor House July 2004

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Recipe Summary

prep:
33 mins
cook:
4 mins
additional:
5 hrs
total:
5 hrs 37 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine strawberries and 1/2 cup sugar in a large bowl, tossing gently to coat. Cover; let stand at room temperature 2 hours.

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  • 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.

Source

Southern Living Cook-Off Cookbook

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