Red, White and Blueberry Trifle
  • ¼ cup sugar
  • ⅓ cup sugar
  • ¼ cup lemon juice
  • ¼ cup water
  • 1 Sara Lee pound cake (12 ounces), cut into ¾-inch-thick slices
  • 1- 8 oz pkg. cream cheese
  • 1 cup heavy cream
  • 3 cups fresh blueberries
  • 3 cups fresh raspberries
  1. In a small saucepan, bring ¼ cup sugar, lemon juice, and ¼ cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter cut each slice.
  2. Beat cream cheese with remaining ⅓ cup sugar on high speed until fluffy.
  3. With mixer on medium speed, gradually add cream and continue beating until mixture is light and airy.
  4. Arrange half the cake pieces in the bottom of a 2-quart serving dish.
  5. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish.
  6. Scatter half the blueberries and raspberries on top.
  7. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.
  8. Cover, and refrigerate until chilled, at least 1 hour and serve to your family and all your snooty friends.
Recipe by Gracious Rain at