1 (12 - 16 ounces) pound cake, ready to eat
2 pints fresh strawberries
2 pints fresh blackberries or blueberries
1/4 cup sugar
1 cup Texas on the Plate Port Wine Glaze
8 ounces H-E-B Cream Cheese, softened
1/2 cup Domino Granulated Sugar
2 cups H-E-B Heavy Whipping Cream, chilled
1 teaspoon Morton & Bassett Vanilla Extract
Wash and drain berries. Slice strawberries thinly and remove stems; toss berries with 1/4
cup sugar and set aside 15 minutes. Cut cake into 1/2-inch cubes and set aside.
For filling, measure 1 3/4 cup whipping cream into a medium-size mixing bowl; beat with an
electric mixer on High until stiff. Beat remaining 1/4 cup whipping cream in a separate b
owl with cream cheese, sugar, and vanilla until smooth. Stir whipped cream into cream chee
se mixture gently and gradually until blended.
Arrange one half of cake cubes over bottom of a large clear bowl or dish. Pour juice from
strawberries into a small bowl; stir in glaze. Drizzle 1/2 cup glaze mixture evenly over c
ake cubes. Layer one half of all berries over cake. Spoon cream mixture over berries; spre
ad to edges of dish.
Set aside about 1 cup of mixed berries to decorate top of dessert. Repeat step 3 to layer
remaining ingredients. Top with reserved berries and refrigerate until chilled thoroughly.
Spoon trifle into dessert bowls and serve. Alternative Trifle Filling: Whisk 2 cups col
d milk with 1 large (5.1 ounces) box vanilla instant pudding; gently stir in one 8-ounce c
arton of frozen whipped topping. (These alternative directions replace step 2 and filling
ingredients listed in the recipe, if desired.)
No Nutritional Information Available