Berry Trifle

Fresh summer strawberries and blueberries make this spectacular dessert rich in vitamin C and full of flavor. It's easy to make and ready to chill in 25 minutes.

Ingredients:

• 1   4-serving-size package instant vanilla pudding mix
• 2   cups milk
• 1  8  ounce package cream cheese, softened
• 1  6  ounce container vanilla yogurt
• 1  10 3/4 ounce frozen loaf pound cake, thawed and cubed (3/4-inch cubes)
• 6   cups strawberries, quartered
• 2   cups blueberries and/or raspberries
• 1   recipe Berry Sauce

Berry Sauce:

• 2   cups fresh or frozen (thawed) strawberries or raspberries
• 2 - 3   tablespoons sugar
• 1   tablespoon raspberry liqueur, rum, or orange juice

Directions:

1. Prepare pudding mix according to package directions using the milk; set aside. In a large mixing bowl beat cream cheese and yogurt with an electric mixer on medium speed until smooth; stir in pudding.

2. To assemble trifle, in a 2-1/2- to 3-quart glass bowl layer one-third of the cake cubes, one-third of the pudding mixture, and one-third of the strawberries and blueberries. Repeat layers twice. Cover and chill 4 to 24 hours. Spoon Berry Sauce onto individual serving plates; top with trifle. Makes 8 to 10 servings.

 

Berry Sauce:

 

1. In a blender or food processor combine fresh or frozen (thawed) strawberries or raspberries, sugar, and raspberry liqueur, rum, or orange juice. Cover and blend or process until smooth. If desired, press sauce through a fine-mesh sieve to remove seeds. Cover and chill until serving time or up to 24 hours.

Source:  recipe.com

Raspberry Pavlova

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Ingredients:

• 1/4 cup sugar
• 1 pkg. (3 oz.) JELL-O Raspberry Flavor Gelatin
• 4 egg whites
• 1 tsp. lemon juice
• 2 tsp. cornstarch
• 2 cups thawed COOL WHIP Whipped Topping
• 2 cups fresh raspberries
• 1 kiwi, sliced, quartered

Directions:

• 1. Combine sugar and dry gelatin mix. Beat egg whites in medium bowl with mixer on high speed 5 min. or until soft peaks form. Add sugar mixture, 1 Tbsp. at a time, beating constantly until stiff peaks form. Gently stir in lemon juice and cornstarch until blended.
• 2. Spread into 8-inch circle on parchment-covered baking sheet.
• 3. Bake 1-1/2 hours. Cool completely.
• 4. Transfer meringue to plate just before serving; top with remaining ingredients.

• Kraft Kitchen Tips:
• Cooking Know-How:
• For best results, prepare meringue on a cool dry day. High humidity can result in a chewy sticky meringue. Top with COOL WHIP and fruit as directed just before serving.
• Substitute:
• Substitute any berries, such as strawberries or blueberries, for the raspberries.

Source: jello.com