Red, White, & Blue Trifle
Serves 10
Cake
Place a single layer of the pound cake in the bottom of a 9 inch diameter trifle dish and sprinkle a little of the Chambord over the cake. Place 1/2 of the lime mousse over the cake and spread to smooth. Place another layer of the cake with Chambord and the remaining mousse. Top with the remaining cake and a more Chambord. Finish with a layer of whipped cream and garnish with the raspberries and blueberries.
- 2 Sara Lee pound cakes, sliced ½ inch thick 1 c. Chambord liquor or as needed
- 2 packages Xcell Lime Mousse, (found at Great News) 4 c. heavy whipping cream 1/2 pt. raspberries, rinsed and well drained 1/2 pt. blueberries, rinsed and well drained
- 1 c. heavy whipping cream 1 T. sugar 2 t. vanilla extract 1/2 pt. raspberries, rinsed and well drained 1/2 pt. blueberries, rinsed and well drained
Place a single layer of the pound cake in the bottom of a 9 inch diameter trifle dish and sprinkle a little of the Chambord over the cake. Place 1/2 of the lime mousse over the cake and spread to smooth. Place another layer of the cake with Chambord and the remaining mousse. Top with the remaining cake and a more Chambord. Finish with a layer of whipped cream and garnish with the raspberries and blueberries.
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