Paula Deen's Berry Trifle
Paula's sweet addition to her Never-Fail Pound Cake takes only minutes to prepare!
Ingredients
- 3 to 4 cups mixed berries, such as blueberries, blackberries, raspberries or strawberries (whatever berries you like), quartered
- 1/2 cups sugar
- 1 nip rum, about 3 tablespoons
- 8 slices Paula Deen’s Never-Fail Pound Cake, cut into 1-inch chunks
- 3 to 4 cups whipped cream
- Powdered sugar
- A few sprigs of fresh mint
Yields: Serves 4-6
Preparation
In a medium bowl, mix the berries, sugar and rum.
In a trifle dish or a clear bowl, lay down 1/2 the pound cake chunks, top with half the berries and half the whipped cream, spreading each layer out so you can see them nicely on the sides of the dish. Repeat the process with the other half of the ingredients, sprinkle the top with a little powdered sugar and garnish with some fresh mint.
Saltimbocca Brown Butter Ravioli with Pumpkin
Paula Deen’s Never-Fail Pound Cake
Paula Deen’s Peach Short Cake
Italian Spumoni Tower
Creamsicle Sammies
Layover Makeover
Paula Deen's Pound Cake Workshop
Comment on this recipe
Guy Fieri & Wayne Brady
Elisabeth Hasselbeck & Wedding Do-Overs
Our Totally Awesome '80s Show
Hayden Panettiere & Makeover for a Weight-Loss Bride
Gwyneth Paltrow Cooks up Breakfast, Lunch & Dinner
