This week was our last hoorah before school starts. We filled our days with games on the sun porch, good food with Papa, football in the back yard, bowling, and laughter. This Mimi is tired, but it’s been a wonderful week.
I found part of a pound cake at the back of the fridge left from one of our trips earlier in the summer (still delicious!) which became the basis for one last summer surprise.
Our family loves a trifle. Fresh fruit with creamy cool filling and our Southern Pound Cake always hits the spot. This is more a method than a recipe and there are endless variations that would be SO GOOD! Find your family’s favorite and surprise them soon.
SHERRI'S BERRY TRIFLE
Prepare all 3 layers, plus your topping, separately:
Layer 1: Pound Cake, cubed (I used about half of one)
Layer 2: Fresh Fruit, cut to desired size (your choice: berries, peaches, bananas, or cherries)
Layer 3: Creamy filling (I used the mixture below this time, although I usually make homemade custard. You could also use vanilla or white chocolate pudding from a box mix to keep it really simple)
- 1 large cream cheese, softened
- 1 cup powdered sugar
- 1 container Cool Whip
- ⅓ cup of cherry preserves, if desired (or use your choice of preserves or jam - apricot, peach, etc.)
Mix cream cheese, powdered sugar, and Cool Whip together until combined. Stir in preserves of your choice.
Topping: Mountains of fresh whipped cream (recipe below) or Cool Whip and a few more slices of fruit
- 2 cups heavy cream
- 1-2 tsp of vanilla
- ⅓-½ cup powdered sugar
Mix heavy cream, vanilla, and powdered sugar together and beat well until soft peaks form.
Assemble your trifle:
Grab your trifle bowl (or whatever serving dish you're using) and begin layering!
Layer 1, Layer 2, Layer 3. Repeat all three layers.
Finish by adding the whipped cream topping. Pile it high!
Garnish with a few more slices of fruit on the very top.