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Patriotic Berry Trifle Recipe

Patriotic Berry Trifle

Sunny Anderson

Recipe courtesy of Sunny Anderson for Food Network Magazine

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (105)

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Average Rating:

Total Reviews: 105

Showing 1-10 of 105

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  • on May 22, 2012

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    This was great, even with less than great berries. Easy and looks like you fussed.

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  • on May 22, 2012

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    Love this Trifle. Huge hit at the BBQ I brought it to and a work party as well. So nice and fresh for summer, plus also looks beautiful. I used angel food cake mix from the box and let it cool. Also always use fresh strawberries and blueberries when I make it. AMAZING!

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  • on March 19, 2012

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    Amazing. Used box angel food cake mix cooked in 3 disposable loaf pans. Use fresh berries; frozen ones drip their colored juices in unappetizing streaks that mar the presentation. Using pound cake in this recipe would not be suitable. (Update: Made this a second time with fresh blueberries, not frozen, and it did not taste as good. Next time I will use the frozen berries. Ugly but tastier!

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  • on March 04, 2012

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    This dessert is amazing!

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  • on January 06, 2012

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    This trifle is pure heaven. The almond extract and simple syrup add excellent flavor to the angel food cake. The cream filling is amazing-I could eat it plain. I made this for a party and it was devoured.

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  • on December 01, 2011

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    LOVED LOVED LOVED it! Someone in the group I made it for thought it was too rich, but for me, the richer the better, I absolutely loved it. I used rasberries in addition to the blueberries and strawberries, and it made it very good to have the three. It's somewhat like cheesecake, but of course somewhat different because of the angel food cake. I have nothing else to say but YUM! And I will definitely be making it again...Maybe for the superbowl. Go Bears!

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  • on November 23, 2011

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    Took it to a potluck gone in matter of seconds! !

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  • on November 12, 2011

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    LOVED IT!!!

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  • on August 30, 2011

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    This is my favorite non-chocolate dessert now. I will be making it every 4th of July, and probably every spring or summer potluck I go to! The recipe is perfectly fantastic!

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  • on August 09, 2011

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    I loved it

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