Last week I promised I would post a picture of whatever berry dessert I decided to make for 4th of July. I was leaning towards making a trifle because I have a pretty trifle dish I’ve been wanting to use. After perusing various trifle recipes, I decided to just make my own by making a few tweaks to Sandra Lee’s Red, White, and Blue Trifle.
Sorry for the vague fruit measurements! I no longer have my containers but the good thing is this recipe is the kind where you can just use what you have. I did have some blueberries leftover.
2 containers strawberries
2 containers of blueberries
1 small container of blackberries
1 small container of raspberries
1 tub of Cool Whip (12 oz)
2 packages of Lady Finger cookies
1) Rinse all berries. Remove stems from strawberries and place in a bowl with a little sugar if you have time (I did this the night before I made the dessert).
2) Layer your dish however you want -there are no rules here! I started with lady fingers and cool whip, and then I layered in some blueberries/blackberries, more cookies, more Cool Whip, and then additional strawberries.
3) Top trifle with leftover strawberries, blackberries, and raspberries.
Here is a picture of the one I just made. I am taking it to a BBQ in about an hour! I can’t wait to taste it!!!
Ideas for 4th of July: Cupcakes
Fun With Color!
These fun red, white and blue cupcakes are perfect for the Fourth of July.
Cupcakes are the perfect Fourth of July cookout treat. They are portable, delicious and these little gems are even colorful. We colored them red, white and blue to celebrate Fourth of July but just think of all the colors you could do. This recipe is perfect for almost any holiday. The best dye to use for the cupcakes is one that is specifically labled for “no taste” as this will help eliminate that “food dye” taste from your cupcakes.Red, white and blue cupcakes
Yields 24 cupcakes
- 1 box white or yellow cake mix
- Red gel food coloring
- Blue gel food coloring
- White gel food coloring
- Prepare cake mix according to box directions. Split batter into three bowls. Color one bowl with red coloring, one with blue coloring and one with white coloring. If you use a white cake mix you may not need to use the white dye.
- Add one tablespoon of each color to a paper-lined cupcake pan.
- Bake according to box directions.
- Let cool on baking rack. When completely cool frost and decorate with sprinkles if desired.
- 3 cups powdered sugar
- 2 sticks butter (room temperature)
- 1 teaspoon vanilla extract
- 2 tablespoons whole milk
- Add all ingredients to stand mixer and beat until combined.
- Add to piping bag and pipe onto cupcakes.