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Tag Archives: summer desserts

Yum-Yum Time!


Happy Friday All!  It is Memorial Day Weekend for all of us hard working Americans and this is the time we fire up the grills and dust off the patio furniture to kick off the summer and remember those who paid the ultimate price for the reason we can wave our flags high  from our homes.

With any holiday in this house, food is just a given.  I love to cook as much as I love to craft and I think I love to eat more than both combined! So I will share one of my new favorite summer desserts . . . Very Berry Trifle  made with Cream Cheese Pound Cake.

  1. I found the pound cake recipe via Pinterst of course! Once baked, I separate in half and freeze one half for another trifle.  I slice the half I am using in about inch slices and set aside.
  2. To make the fruit base I prep and slice full container of  fresh strawberries and toss in a sauce with about 1/4 cup of sugar and a vanilla bean I split open.  I cook on simmer until the berries are mushy and all the sugar is disolved, fish out the vanilla bean and then puree it using a stick blender.  Set aside to cool.  I also slice another full container of strawberries and wash a small container of raspberries and set aside
  3. Using an instant vanilla pudding I make the pudding per instruction and add the guts of a vanilla bean (I think you are getting I love vanilla . . . I feel this takes a big place for flavor of the usual Brandy or Cognac that is called in most traditional trifle recipes).  I set in fridge to set up.
  4. As the puree and pudding are processing, I take a half pint of whipping cream and add 1/4 cup of powder sugar and whip together using my stand mixer (hand mixers would work fine as well) until it has nice semi firm peaks.
  5. Using  a trifle bowl (any bowl would work) I begin the layering of the  fresh berries, pudding, puree, pound cake, puree, whipped cream, berries, and (very light layer) white chocolate chips in that order.   Let sit in the fridge for about 2 hours before serving and you got yourself a fresh and very yummy dessert that will be a showstopper!



  • For pound cake see recipe HERE
  • 1 half pint whipping cream
  • 1/4 cup powder sugar
  • 1/4 cup white sugar
  • 1 package of instant pudding (make as directed)
  • 2 Vanilla Beans
  • 2 containers of fresh strawberries
  • 1 container of raspberries
  • 1 cup of white chocolate chips (use a good quality brand for best results)

Thanks for sharing a piece of “yum-yum” pie with me!

Linking up to:

Gotta Create – Wildly Original Linking Party

The Real Thing – Real Family Fun #15

Easy as Pie Trifle

We had a busy day going to the Santa Barbara Museum of Natural History ‘s Butterfly Alive exhibit and when we got home I was needing to get dinner started since our really good friend was coming over.  Since it has been so hot here, the house was million degrees so the thought of turning on the oven to make a dessert was just plain insanity.   So as I was rethinking what to serve for dessert I came up with this idea.  Let ‘s just call it the Heavenly Lemon Berry Trifle!

I sent the hubs up to the store to pick up a premade angel food cake and a box of instant pudding. I grabbed a large lemon off my tree and washed and prepped some raspberries and strawberries and pulled out some all natural cool whip (from Trader Joe’s) I had.  Once I had all the ingredients I pulled apart the angel food cake into hearty pieces, mixed up vanilla pudding with lemon juice from a whole lemon and zest of lemon.  I then pulled out the Trifle dish that has been in my family for three generations and began building the trifle one layer at a time and popped into the fridge for about an hour or so before serving.

It was YUMMO and so easy.  It tasted like I spent all day on that dessert and will be a good staple to have on the menu in our house.

For a little extra- here is one of my camera shots of the day at the Butterfly exhibit. I call it “Butterfly Kisses”.  I could not believe my luck on getting this moment of my oldest little one.

Thanks for sharing a piece of “dessert can be easy as pie” with me!