Blueberry Trifles

in Diana's Recipe Book

Average Rating:  (total ratings: 2)

Servings: 8

Comments: How easy can an elegant dessert be to make? In this case, very very easy! Yes, these little individual blueberry trifles are quick and easy to make and just perfect for that last minute dessert you need to have ready when your dinner guests arrive. No slaving over the hot oven during the hot summer months. This a "no bake" dessert. You'll be able to put these together, have them chilled, and in no time at all they'll be ready to serve for a luscious dessert.

Ingredients: 3 cups fresh blueberries, divided 1 1/4 cups granulated or superfine baker's sugar 2 tablespoons sweet (cream) sherry (optional) 1 cup heavy cream 1 tablespoon confectioners' sugar 8 slices pound cake (half of a 10.75-ounce frozen cake) 1 package (2-3/4 ounces) vanilla pudding and pie filling mix 1 1/4 cups milk 1 teaspoon vanilla extract Garnish: (optional) Sliced almonds, toasted Mint leaves

Instructions: In a medium-sized bowl, place 2-1/2 cups of the blueberries; stir in sugar and sherry; with a fork, mash about one-third of the blueberries. In another bowl, whip cream and confectioners sugar; set aside. Cut pound cake in 1-inch cubes. Prepare pudding as directed, using only 1 1/4 cups milk; place plastic wrap or waxed paper directly on pudding. Stir vanilla into cooled pudding; fold in half of the sweetened whipped cream. In eight parfait or wine glasses, or dessert bowls, arrange alternate layers of cake cubes, sugared blueberries and pudding, repeating twice. Cover loosely with plastic wrap; chill. Just before serving, top with remaining whipped cream and blueberries. Sprinkle with toasted sliced almonds and top with mint leaves, if desired. Makes 8 servings.

Source: The Internet

Date: August 13, 2006

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