Blueberry Recipes from Razzle Dazzle Recipes
Blueberry Trifle Recipe
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Blueberry Trifle

3 C. fresh blueberries (divided use)
1 1/4 C. sugar
2 T. cream sherry (optional)
1 C. heavy whipping cream
1 T. confectioners' sugar
8 slices pound cake
1 (23/4-oz.) package vanilla pudding and pie mix
1 1/4 C. milk
1 t. vanilla extract

In medium bowl, place 2 1/2 cups blueberries; stir in sugar and sherry (if using). With a fork, mash about one-third of blueberries.

In another bowl, whip cream and confectioners' sugar; set aside.

Cut pound cake into 1-inch cubes.

Prepare pudding according to package directions, using only 1 1/4 cups milk; place plastic wrap or wax paper directly on pudding to keep skin from forming. Stir vanilla into cooled pudding; fold in half of the sweetened whipped cream.

In 8 parfait or wine glasses or dessert bowls, arrange layers of cake cubes, sugared blueberries and pudding, repeating twice. Cover loosely with plastic wrap and chill. Just before serving, top with remaining whipped cream and blueberries.

Makes 8 servings.


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