Lemon Cream Berry Trifle "Recipe"…and Blue Wine Spritzer…

“Life is short…eat dessert first!”
is one of my favorite quotes…and I must admit that on more than one occasion, I have done just that! I encourage you to give it a try if you’ve never done it before…and I’m reminding you to do it again if you have!

Cooking is not one of my favorite past- times, however, I DO love to eat!
Because cooking is not my favorite thing I look for EASY “recipes” to make…and I especially like “recipes” that I can change a few ingredients and make it a whole new dish. For that reason…Trifles are one of my favorite desserts to make. First of all, a trifle bowl is such an elegant (and easy) way to present a dessert that it’s a no-brainer for making a great impression! I have several trifle “recipes” I use but this one I just dreamed up this past weekend for my Patriotic Picnic. It was light and luscious!DISCLAIMER: I am not one to follow recipes a whole lot…and I don’t measure many things…so most of my “recipes” are my best guess at how much I used! Now when I’m baking…no, wait! that never happens…never mind!

Isn’t this so pretty…if you don’t have a trifle bowl you can use a punch bowl, a deep clear bowl or an upside down cake dome…or, you can pick one up for about $10 at most discount stores.
To make this trifle I whipped up one pint of heavy cream with about 2 teaspoons of sugar and 1 teaspoon of vanilla added. In a separate bowl I mixed a small box of instant lemon pudding with 1 1/4 cups of milk. I then folded the two together leaving about 1/4 of the whipped cream out for the top.

I used about 3/4 of a store bought angel food cake torn into pieces, about 1 1/2 cups each of blueberries and sliced fresh strawberries…with a few of each kept aside for garnishing the top.
Put a couple of spoons of the pudding mixture in the bottom of the bowl, then a layer of cake, then berries, then more pudding mixture, cake, berries, pudding mixture, then top it off with whipped cream and berries.
It really is that easy…and elegant! I find it tastes best if you make it the night before…and if it lasts long enough, it will stay good for several days in the fridge.
An easy and elegant way to serve trifles is in a goblet or footed glass like the red goblet above!

Notice the Blue Wine Spritzer in the shorter footed glass….isn’t that pretty?! It’s a recipe from Sandra Lee’s Semi-Homemade magazine June/July issue.
We made it a bit weaker than the recipe calls for…
3 cups white wine
2 cups club soda
1/4 cup Blue Caracao liquer
Mix up in a pretty clear pitcher and serve over ice…enjoy!

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