Best Red White And Blue Berry Delight Recipes

BLUEBERRY DELIGHT

Steps:

• In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in milk and dry pudding mix. Fold in 1-1/2 cups of whipped topping. , Place half of the cake cubes in a 3-qt. glass bowl. Layer with half of the berries and pudding mixture. Cover with remaining cake cubes. Layer with remaining berries and pudding mixture. , Spread remaining whipped topping over top. Garnish with additional berries if desired. Store leftovers in the refrigerator.

RED, WHITE AND BLUE BERRY DELIGHT

Steps:

• Place cut strawberries into a medium bowl.
• In a small bowl, mix together the orange juice, sugar and Blue Curaçao.
• Pour over the strawberries and gently toss to completely coat.
• Cover and refrigerate at least two hours before using.
• Preheat oven to 325 degrees F.
• Prepare a 9 X 5-inch loaf pan by spraying with with cooking spray and lightly flouring it.
• Cream the butter.
• Slowly add the sugar and beat until light.
• Add the eggs, one at a time and beat until well incorporated.
• Add the vanilla.
• Stir in the flour and salt and mix well.
• Pour into prepared pan.
• Bake for 1 1/4 to 1 1/2 hours or until a toothpick inserted into the middle comes out clean.
• Cool in the pan for 5 minutes.
• Then run a knife around the sides of the cake to loosen it before turning it out on a wire rack to cool completely.
• Cut half the loaf into one inch cubes.
• Pour the whipping cream into a mixer and beat at medium for about 3 minutes until soft to medium peaks form. Gradually add sugar while beating.
• In a trifle bowl, place a single layer of poundcake cubes on the bottom.
• Cover with a third of the Strawberries Lenox and remember to use that juice!
• Sprinkle with 1/3 of the blueberries.
• Evenly spread 1/3 of the whipped cream to cover the bottom layer.
• Repeat process until reaching the top of the bowl.
• Top with remaining whipped cream, sprinkle with a few blueberries and seal the deal with those whole strawberries.
• Refrigerate until serving.

RED, WHITE & BLUE BERRY TRIFLE

Steps:

• In a large bowl, whisk condensed milk, 2% milk and pudding mix 2 minutes. Fold in sour cream. In another bowl, toss blueberries and raspberries with lemon juice., In a greased 9-in. springform pan, layer half each of the following: cake cubes, berry mixture and pudding mixture. Repeat layers. Refrigerate, covered, at least 2 hours before serving., To serve, remove rim from pan. Serve with whipped topping and, if desired, additional berries.

BLUEBERRY DELIGHT

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large mixing bowl, combine flour, butter, and pecans. Press mixture into a 9x13-inch pan.
• Bake for 30 minutes. Allow to cool.
• In a large bowl, combine cream cheese, confectioners sugar, vanilla, whipped topping mix and milk. Beat at high speed using an electric mixer until smooth. Pour over baked crust. Chill in refrigerator. Before serving, top with blueberry pie filling.

RED, WHITE AND BLUE DESSERT

Steps:

• In a large bowl, beat cream cheese, sugar and extracts until fluffy. Fold in whipped cream. Place a third of the mixture in a 4-qt. bowl. Reserve 20 strawberry halves and 1/2 cup blueberries for garnish., Layer half of the remaining strawberries and blueberries over cream mixture. Top with another third of the cream mixture and the remaining berries. Spread the remaining cream mixture on top. Use the reserved strawberries and blueberries to make a "flag" on top.

RED, WHITE, AND BLUE BERRY TRIFLE

Steps:

• In a medium bowl, combine raspberries with 1/4 cup confectioners' sugar and orange juice. With the back of a fork, lightly mash berries to release their juices and let sit 10 minutes. Meanwhile, in a large bowl, stir together mascarpone and 1/2 cup confectioners' sugar until smooth. Whisk in cream, vanilla, and pinch of salt and whisk until soft peaks form, about 4 minutes.
• Cut 1 or 2 pieces parchment 1 inch taller than side of an 8-inch springform pan and line inside of pan. Place half the ladyfingers in pan and top with half the raspberry mixture. With a small offset or rubber spatula, spread half the whipped cream over berries. Tap pan gently on counter to remove air bubbles. Repeat with remaining ladyfingers, raspberry mixture, and whipped cream.
• Top with blueberries and refrigerate until whipped cream is stiff and cookies have softened, about 3 hours (or, tightly covered with plastic, up to 3 days). To serve, unmold trifle and peel away parchment.