Blueberries, raspberries, and strawberries are juicy and delicious on their own, and even better together. Three local chefs bounced the berries into an entrée, cocktail, and dessert to create the ...
- 1 large box of vanilla pudding (not instant)
- 1-1/2 cups ready-made cheesecake filling
- 1/2 cup whipped topping
- 1 tablespoon cherry liqueur (or any fruit flavor)
- 1-1/2 cups whipped frosting, store-bought or homemade
- 1 cup blueberries
- 2 cups strawberries, hulled
- 1-1/2 cups raspberries
- 1 angel food cake, store-bought or homemade, cubed into bite-sized pieces
- Cook the vanilla pudding according to the package directions. Cover with waxed paper or plastic wrap to prevent skin from forming. Cool to room temperature.
- Once at room temperature, fold in cheesecake and whipped topping. Stir in cherry liqueur. Set aside.
- In a small bowl, gently fold 2-1/2 tablespoons of Greendance Port Wine into the raspberries.
- In a separate bowl, fold 1/2 tablespoon of Greendance Port Wine to the blueberries.
- Slice 1/2 cup of strawberries in half. Fold in 2 tablespoons of Greendance Port Wine.
- In a large, glass trifle dish, layer handfuls of the ingredients in this order: angel food cake, raspberries, angel food cake, half of the vanilla pudding, blueberries, angel food cake, the remaining raspberries, the remaining vanilla pudding, the remaining blueberries, and the remaining angel food cake pieces. Top with the halved strawberries.
- Spread three-fourths of the frosting on top of the strawberries. Pipe the rest around the rim of the container.
- Fill the top of the trifle with the remaining whole strawberries.
- Refrigerate immediately. Chill for 4 hours before serving.
Recipe by Susan Lynn, partner and owner of Sand Hill Berries.
Photograph by Michael Fornataro / Styling by Samantha Casale