Red, White, and Blue Trifle
Makes about 12 servings
1 (16-ounce) container frozen nondairy whipped topping, thawed
1 (8-ounce) package cream cheese, softened
1 (7-ounce) jar marshmallow crème
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1/2 cup confectioners’ sugar
4 cups sliced fresh strawberries
1 (18-ounce) jar strawberry jelly, melted and cooled slightly, divided
4 cups fresh blueberries
1 prepared or commercial angel food cake, cut into 1-inch cubes
Garnish: fresh strawberries, blueberries
In a large bowl, combine whipped topping, cream cheese, marshmallow crème, lemon zest, and lemon juice. Beat at medium speed with an electric mixer until smooth. Gradually add confectioners’ sugar, beating until combined.
In a medium bowl, combine strawberries with half of jelly. In a separate bowl, combine blueberries with remaining jelly. To assemble, layer about half of cream mixture in the bottom of a trifle bowl. Top cream mixture with half of cake cubes and all of blueberries in jelly. Top with remaining cream mixture (reserving a little for top), remaining cake, and all strawberries in jelly. Garnish with reserved cream mixture, strawberries, and blueberries, if desired.