Best Grace123s Punch Bowl 4th Of July Trifle Recipes

PUNCH BOWL TRIFLE

Steps:

• Drain pineapple, reserving juice, set the pineapple aside.
• Prepare cake in a greased 13 x 9 pan. Cool.
• Meanwhile, prepare pudding according to package directions.
• Cut the cake into 1 inch cubes, place half in a 6 quart punch bowl.
• Top with half the pudding, pie filling, pineapple, bananas, fruit cocktail, oranges, whipped tipping and coconut.
• Repeat layers. Cover and chill for 6 hours or overnight.

FOURTH OF JULY TRIFLE FIREWORKS!

Steps:

• Dice 1/2 cup strawberries. Halve 1/2 cup blueberries,leaving very small ones whole. Keep both berries in different bowls and set aside.
• Slice rest of strawberries.
• Divide boiling water, placing two cups in two bowls. Dissolve each flavor of gelatin in the separate bowls. Stir about 2 minutes. Stir in one cup cold water into each bowl.
• PREPARE:.
• Pour strawberry gelatin into 13x9 inch pan and do the same with the berry blue gelatin. Refrigerate both pans for one hour. Remove gelatins from refrigerator. Mix strawberries in with like gelatin. Do the same with the blueberries. Return both to refrigerator until set and firm, about 2 hours.
• Whip heavy cream, sugar and vanilla using very cold beaters and bowl. Refrigerate.
• ASSEMBLY:.
• Cube both gelatins.
• Put berry blue on bottom of trifle bowl or 31/2 quart clear glass bowl.
• Place rest of blueberries over gelatin.
• Next add all the cake evenly.
• Add 2/3rds of cream sealing edges.
• Strawberry gelatin is next. Followed by fresh strawberries.
• Place 1/3 cream nicely on top.
• Refrigerate several hours and serve.

4TH OF JULY PATRIOTIC BERRY TRIFLE

Steps:

• To make the lemon glaze, whisk together sugar, lemon juice, and water in a saucepan over medium-high heat. Continue stirring over heat until sugar dissolves.
• Once sugar is dissolved, remove from heat and whisk in almond extract; set aside.
• Cut angel food cake into 1-inch thick slices.
• Brush lemon glaze on each side of sliced cake.
• Cut glazed cake into 1-inch cubes; set aside.
• To make the cream cheese filling, beat together cream cheese and sugar with a mixer, on medium speed, until smooth. Add heavy whipping cream and beat until light and fluffy.
• Arrange half the cake on the bottom of a trifle dish.
• Sprinkle on an even layer of blueberries.
• Spread half the cream cheese mixture over the blueberries and top with a layer of strawberries.
• Repeat layers.
• Top with any remaining berries.
• Cover with plastic wrap and refrigerate before serving.