SUMMER FRUIT TRIFLE

SUMMER FRUIT TRIFLE image

Yield 12 - 18

Number Of Ingredients 11

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12 ounces cream cheese, room temp
1/2 cup plus 2 tablespoons sugar
2 cups chilled whipping cream
2 tsp. vanilla extract
4 nectarines, halved, thinly slices
2 1/2 pint baskets raspberries
1 1/2 pint basket blueberries
1 tsp. cinnamon
6 tablespoons apricot jam
3 tablespoons dark run
1 1/2 (about) 12 ounce pound cakes, cut into 1/2-inch slices

Steps:

Beat cream cheese and 1/2 cup sugar in large bowl until light. Gradually beat in cream. Add vanilla; beat until medium-stiff peaks form. Put 2/3 cup mixture in pastry bag and refrigerate. Set aside the rest. Combine fruit, 2 tablespoons sugar and cinnamon in another large bowl. Mix jam and run in small bowl to blend. Arrange enough cake slices in bottom of 3 quart trifle disk to cover. Brush with 3 tablespoons jam mixture. Top with 2 cups of fruit. Top with half of cream cheese mixture in bowl. Top with another layor of cake, brush with 3 tablespoons jam mixture and top with 2 cups fruit and remaining cream cheese mixture. Cover with anopther layer of cake, brush with remaining jam mixture, top with remaining fruit. Cover and chikll at least 3 or up to 8 hours. Pipe cream cheese mixture in pastry bag atop edge of trifle and serve.