Red, White, and Blue Trifle

This is perfect for a Fourth of July cookout! Recipe from Paula Deen. Serves 12.



1 (16 oz) container frozen nondairy whipped topping, thawed
1 (8 oz) package cream cheese, softened
1 (7 oz) jar marshmallow creme
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1/2 cup confectioners' sugar
4 cups sliced fresh strawberries
1 (18 oz) jar strawberry jelly, melted and cooled slightly, divided
4 cups fresh blueberries
1 prepared angel food cake, cut into 1-inch cubes
Garnish: fresh strawberries, blueberries

In a large bowl, combine whipped topping, cream cheese, marshmallow creme, lemon zest, and lemon juice. Beat at medium speed with an electric mixer until smooth. Gradually add confectioners sugar, beating until combined.

In a medium bowl, combine strawberries with half of jelly.

In a separate bowl, combine blueberries with remaining half of jelly.

To assemble, layer about half of cream mixture in the bottom of a trifle bowl. Top cream mixture with half of cake cubes and blueberries in jelly. Top with remaining cream mixture (reserving a little for top), remaining cake cubes, and strawberries in jelly. Garnish with reserved cream mixture, strawberries and blueberries.