Chicken Salad
15 minutes
|
8 Servings
Red, White and Blue Trifle
20 minutes
|
Yield:
6-8 SERVINGS
Enjoy this delectable dessert layered with berries, whipped cream, and angel food cake, topped with the refreshing essence of Soli Organic Mint.
Ingredients
- 2 tubs of Cool Whip Extra Creamy topping
- 1 lb. Angel food cake, cubed into 1-inch pieces (lightly freezing cake prior may make it easier to cut).
- 2 6 oz. containers blueberries (about 2 cups)
- 2 6 oz. containers blackberries (about 2 1/2 cups)
- 1 1/2 qt. strawberries stems removed, sliced
- 1/4 cup chopped Soli Organic Living Mint
- 12 whole Soli Organic Mint Leaves for decorating the top
Directions
- Place a single layer of cake cubes in a large trifle dish (about 12 to 14 cups). Use the bad cuts in the middle.
- Sprinkle the chopped mint leaves evenly on top of the 1st layer of cake cubes.
- Top with 2/3 of the blueberries and blackberries, arranging them neatly on the outer edge where they will be seen through the dish.
- Add a layer of Cool Whip about 1 inch and work it into the crevices of the berries.
- Next, add a layer of 2/3 of the strawberries. Repeat the cake and cream layers again, then decorate the top with the remaining berries.
- Serve immediately or make in advance and store for up to 24 hours in the refrigerator.
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