happy labor day!

this is a seriously delicious & EASY trifle recipe! wendy brought it over and we gave it a go for our family get together. it's a keeper! plus, you could use whatever fruit is in season! thanks, wendy, for letting me shove my camera in your face and all over the dish for my blog post.

red, white & blue truffle:

16 oz. cream cheese, softened

2 c. heavy cream, room temperature

1/4 and 2/3 c. granulated sugar

1/4 c. water

1/4 c. fresh squeezed lemon juice

1/4 tsp. pure almond extract

2 pints fresh blueberries

2 pints fresh strawberries, sliced

1 regular angel food cake, cubed

first, beat the cream cheese and 2/3 c. sugar together until smooth and creamy. then beat in the heavy cream until the consistency is like whipped cream. store in the fridge while you are preparing everything else.

in a small saucepan over medium heat, stir together the 1/4 c. sugar with 1/4 c. lemon juice and 1/4 c. water until the sugar is dissolved. remove from the heat and stir in the pure almond extract. set aside.

layer half the cubed angel food cake in the bottom of the trifle dish.

then, dab/drip/drizzle {however you like it} half the lemon mixture over the cake cubes with a pastry brush until they are moist.

top with half of the blueberries. make sure they get into all the nooks & crannies.

top the blueberries with half the fluffy cream cheese mixture. i'm drooling. thanks wendy the hand model.

layer half the sliced strawberries on top of the cream mixture. {we may have snuck a little sugar on to the strawberries, JUST for good measure} 

repeat the layers. cake, lemon mixture, blueberries, fluff, strawberries. or, if you're like us and are using a mini trifle bowl, cram as much of the remaining toppings as you can in the bowl and then dollop a huge pile of the cream on top :)

see, the dollop fixes everything.

refrigerate until youserve, so all the flavies can mingle.

don't forget to dish a little helping for yourself. you know, to make sure it isn't poison.

yummmm!