{"id":4570,"date":"2014-06-30T03:30:08","date_gmt":"2014-06-30T03:30:08","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=4570"},"modified":"2019-05-17T10:40:42","modified_gmt":"2019-05-17T17:40:42","slug":"nancy-mccaffertys-berry-trifle","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/nancy-mccaffertys-berry-trifle\/","title":{"rendered":"Nancy McCafferty’s Berry Trifle"},"content":{"rendered":"

… followed by Chef’s notes and Lady Finger Recipe<\/h2>\n
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See more about Trifles by CLICKING HERE<\/a>.<\/p>\n

\"Trifle\"<\/a>This was a delicious dessert that was served at a small gathering in June. With weather in Phoenix topping a hundred degrees, this went over really well. Plus, she said it only took about half an hour to prepare.<\/p>\n

Served ten people with some left over.<\/p>\n

1 box prepared Vanilla pudding – instant or stovetop
\n2 cups milk
\n8 ounces cream cheese – softened
\n6 ounces Greek vanilla yogurt
\n10 ounce frozen loaf pound cake – thaw and cube into half inch cubes
\n6 cups strawberries – cut in half – remove stem
\n2 cups blueberries
\n1 cup raspberries<\/p>\n

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  1. Prepare pudding – set aside<\/li>\n
  2. Mix cream cheese and yogurt on medium speed until smooth<\/li>\n
  3. Fold in pudding<\/li>\n
  4. Gently mix fruit (strawberries, blueberries, raspberries)<\/li>\n
  5. In a large glass bowl (3-4 quarts) create three layers. Layer 1\/3 of the following:\n