Cherries In The Snow Trifle Fourth Of July Version Recipes

Steps:

• For the cherry compote: Tip the cherries into a medium saucepan along with any juices, and bring to a gentle bubbling simmer over medium-high heat, about 2 minutes. Press down using a masher or fork. Stir in the cornstarch mixture and the orange zest. Simmer for about 3 minutes, then turn off the heat and leave to cool, about 10 minutes.
• For the jelly: Put the jelly granules into a liquid measuring cup and top up with boiling water according to the packet's instructions. Stir until the granules dissolve.
• Assembling the trifle: Pour half of the jelly into the bottom of a 2-quart (2-liter) trifle bowl. Scatter in half of the drained and thawed cherries. Leave to one side to set according to the directions of the packet of jelly granules. Set aside the remaining jelly.
• Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form, and set to one side.
• Once the jelly has firmed up, break the pound cake up into rough pieces and scatter half on top of the jelly. Grate over some orange zest and scatter over half of the chocolate pieces.
• Spoon over half of the custard, starting at the edges and working your way into the center to ensure defined layers around the edge of the bowl.
• Next pour over the cherry compote, again starting at the edges.
• Stir the reserved jelly to break it up and spoon it on top of the compote layer.
• Now add the rest of the cake and another grating of orange zest. Scatter over the remaining drained and thawed cherries, sprinkle over some of the remaining chocolate and then pour on the rest of the custard again, starting at the edges. Pile the whipped cream on top. Zest over the remaining orange, scatter the remaining chocolate and finish with the toasted almonds.
• Add the cashew milk, sugar, vanilla extract and turmeric to a large saucepan and slowly heat over medium-low heat. Once hot, pour in the cornstarch slurry and stir continuously until thickened. Remove from the heat and set aside to cool. Chill in the fridge overnight.

Steps:

• 1. Crust: Mix in a medium bowl, the flour, sugar and nuts. Mix in butter until crumbly. Pat down in a 9x13-inch baking pan. Bake in 350^ oven for about 12 minutes.( or you can use your favorite pie crust or refrigerated cookie dough.) Pat down and bake the same. Set aside to cool. --- Filling: In a large bowl mix until smooth the cream cheese, and vanilla , stir in powdered sugar and Cool whip. Spread over cooled crust. Topping: Spread cherries over filling in spoonsful evenly and carefully. Top with mini chocolate chips, if desired

Steps:

• 1. Beat the cream cheese at medium speed of mixer until smooth. Gradually add the powdered sugar, beating until blended. Gently fold in coolwhip.
• 2. Place half the cake cubes in a trifle dish or large glass bowl; top with half the cheese mixture. Spread half the cherry pie filling over cheese mixture. Repeat layers with remaining cake cubes, cheese mixture and cherry pie filling. cover and chill.

Steps:

• Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract.
• Brush both sides of each slice of cake with the syrup. Cut the slices into 1-inch cubes.
• Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.
• Arrange half of the cake cubes in the bottom of a 13-cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour.

Steps:

• Tear up the angelfood cake. You want 8 cups. (I carefully tear the outside brown edges of.).
• Beat the soft cream cheese with 1 teaspoons Almond extract.
• Fold in the Cool Whip.
• Combine the cherry pie filling with half the cherry brandy (Kirschwasser) if using.
• To assemble: In your triffle dish 3 layers of each.
• 1/3rd aprox. of the Angel Food pieces. Sprinkle with some opt. cherry brandy.
• Next a layer of cherry pie filling.
• Next 1/3rd of the cream cheese mixture. Cover with blueberries.
• Repeat 2 more times.
• I decorate the top with some saved out cherries in the center with a ring of blueberries around them. And a few small flags in the center. Refrigerate several hour or overnight.
• You can make this more figure friendly by using. sugar free angel food Cake,sugar free Cool- Whip, and More Fruit Pie Filling! :-0.

Steps:

• Cream together cream cheese and confectioners sugar.
• Add sour cream, vanilla and 1/4 tsp almond flavoring.
• Set this mixture aside.
• In separate bowl whip the whipping cream and add to cream cheese mixture.
• Tear up angel food cake and mix in with cheese mixture.
• In separate bowl (s) place strawberries and blueberries 3/4 cup sugar and 3 Tbsp almond flavoring.
• (You can mix the berries together or keep separate, for a pretty red, white and blue look,if separate divide sugar and almond flavoring between the two bowls).
• In a clear glass bowl alternate layers of the cream cheese mixtures and the berries.
• Garnish the top with berries.
• Refrigerate for a couple of hours.
• This looks absolutely beautiful and taste just as great!
• Peaches work really well with this as well.

Steps:

• Mix cream cheese and sugar in medium bowl until well blended. Stir in COOL WHIP.
• Spoon half evenly into 8 parfait glasses or dessert dishes; cover with half the pie filling. Repeat layers.

Steps:

• Prepare the instant pudding first according to package direction by whipping the pudding with the cold milk until soft set. Refrigerate until firmed up, about 1 hour.
• Sprinkle half of the diced angel food cake onto the bottom of a trifle bowl. Set aside a few of the blueberries, strawberries, and raspberries to decorate the top of the cake. Add half of the remaining berries evenly over the cake pieces, then spoon the set pudding on top of the berries.
• Add the last layer of cake and any remaining berries (except those reserved for decoration). Top berries with frozen whipped topping, spreading gently to create a smooth and even surface. Use the reserved berries to decorate the top of your trifle however you'd like!
• Serve immediately, or refrigerate until ready to serve (don't make too far in advance, as the cake will start to break down the longer it sits).