Growing up I thought my mom is Wonder Woman. She worked full time out of town (had to commute about 90 minutes each way), took care of three little ones, cleaned the house and cooked dinner every single day and on the weekends baked a cake or two. I have no idea when she was sleeping (maybe on the train to and back from work?) but she had a way of making everything look easy.
I remember one weekend she most likely got distracted, or one of the kids messed up the ingredients and her cake was a mess! As soon as she took it out of the oven it collapsed. It was close to dinner time and I could see my mom trying to figure out how to put together another dessert just in time for out after dinner treat.
It wasn’t long until she whipped some cream, broke the ruined cake into pieces and layered everything in a bowl looking even more fabulous than any of her previous cakes.
Yeah, she was Wonder Woman!
Back then I had no idea it was called a trifle. Actually, only years ago I learned its name.
But none of us cared. We all took spoons and dug in! Not only it was the most beautiful cake but it was the most delicious one too!
My mom was relieved. She had saved the day one more time.
There were lots of other trifles coming up in the years that passed. Some flavors were repeats, some were new, but no matter what my mom used, we all found them so irresistible we could not wait to eat!
Years passed, my mom stopped baking every weekend, I moved away – needless to say I did not had a trifle in a long time! In fact, this is the second trifle I make.
Don’t you think it’s pretty?
Oh, and it’s so easy too! You’ll never believe how easy it it! 10 minutes tops!
To make this triple berry trifle I made a berry cheesecake filling and used crushed berry cream chocolate sandwich cookies instead of broken pieces of cake.
I also used fresh raspberries and strawberries and of course, a touch of Smucker’s Fruit and Honey triple berry fruit spread.
To make the berry cheesecake filling you’ll need – room temperature cream cheese, freshly squeezed lemon juice, heavy cream and Smucker’s Fruit and Honey triple berry fruit spread.
I will write down the quantities I used for 3 small trifles, but if you want to feed a crowd or you’re family is bigger than mine, the recipe can be easily doubled, tripled and so on!
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Yields 6 servings
10 minPrep Time
- 1 package (8 oz) cream cheese, room temperature
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup sugar
- 2 tablespoons Smucker's Fruit and Honey fruit spread
- 3/4 cup heavy cream
- 10 berry cream chocolate sandwich cookies, crushed
- 1 to 1 1/2 cups fresh berries
- 4-6 tablespoons Smucker's Fruit and Honey fruit spread
- In a mixing bowl add the cream cheese, lemon juice and sugar. With the paddle attachment on, beat on low speed until smooth and creamy.
- Add the Smucker's Fruit and Honey fruit spread and heavy cream and continue to beat until it starts to thicken.
- In the bottom on the cup/bowl (depending on what you're using) add a layer of crushed berry cream chocolate sandwich cookies.
- Over the crushed cookies, drop a couple of teaspoons Smucker's Fruit and Honey fruit spread.
- Top with some of the cheesecake filling and fresh fruit.
- Repeat until your trifle bowl is filled.
- Finish the trifle with fresh berries.
- Refrigerate for 30 minutes before serving.
It's very important for the lemon juice to be fresh squeezed and use exactly 1 tablespoon, otherwise your cheesecake filling won't thicken.
This is a sponsored conversation written by me on behalf of JM Smuckers. The opinions and text are all mine.
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