Blueberries and Cream Angel Trifle Dessert
Description
Make this delicious dessert for your next gathering or pot luck. It's amazingly light and refreshing and very simple to make. Be sure to get some for yourself, because it will disappear before you know it.
Ingredients
Blueberry Filling:
12 oz. frozen blueberries
2 T. granulated sugar
2 T. cornstarch
1/4 c. cold water
1/2 T. freshly squeezed lemon juice
Cake and Cream:
baked, cooled and cubed angel food cake or store bought
16 oz. light cream cheese, softened to room temperature
2/3 c. half-and-half or evaporated milk
2/3 c. granulated sugar
Whipped Cream:
1 1/2 c. heavy cream
3 T. powdered sugar
Directions
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Blueberry Filling:
In a medium saucepan, combine the blueberries, sugar, cornstarch, water and lemon juice; bring to a simmer; cook until thickened, 5-7 minutes, stirring often. Remove from heat; let cool to room temperature.
Cake and Cream Layer:
In a blender or with an electric handheld or stand mixer, whip together the cream cheese, half-and-half or evaporated milk and sugar until smooth and creamy. Transfer the mixture to a bowl if a blender was used. Fold in the angel food cake cubes. (You might not use all of the cake cubes, especially if using an angel food cake mix instead of a store bought cake.) Add cake cubes until they're all thickly coated with a layer of cream. Tip: If making this in advance, it can dry out if there's too much angel food cake added.
Whipped Cream:
Beat together the heavy cream and powdered sugar until peaks form.
Assembly:
In a trifle dish or in a large glass bowl, spread half of the angel food cake mixture; top with half of the blueberries, spreading evenly across; spread half of the sweetened whipped cream; repeat layers.
Cover; refrigerate for at least 2 hours or up to 24 hours.
Serve chilled.
8 servings.