This easy dessert recipe for Berries and Cream Trifles is brought to you by International Delight.
In a recent dessert discussion with family and friends, someone brought up angel food cake. And everyone else was in agreement – it is the quintessential spring/summer dessert. You can top it with any fresh fruit, a little whipped cream and automatic happiness abounds. As the dessert maker around here, I’m thrilled by anything that is made ahead of time and served in individual portions – no bake is a definite bonus.
The cream part of this recipe makes enough for 6 (8 or 9 oz.) trifles, feel free to multiply as needed. You want to make sure to beat the cream cheese until it’s very smooth and then after adding the creamer keep on beating until it’s smooth again. I didn’t give a specific amount for the angel food cake or berries because how much you want to layer in is up to you. Using 9 oz. clear plastic cups makes clean up a cinch – who wants to do dishes when you have company?!
Next time you’re shopping in the dairy section you may notice International Delight Creamers have a new look. Rest assured, the taste of your favorite creamer hasn’t changed, they’ve just updated their logo. ID Creamers are ready for more than just coffee, using flavored creamer adds a little something more to your favorite dessert recipes – Pecan Cheesecake Rolls, Toffee Bread Pudding, Caramel Macchiato Cheesecake anyone?
- 8 oz. CREAM CHEESE
- ½ cup INTERNATIONAL DELIGHT CREAMER - FRENCH VANILLA or SWEET CREAM FLAVOR
- ANGEL FOOD CAKE, cubed
- ASSORTED FRESH BERRIES, diced strawberries, blueberries or raspberries
- WHIPPED TOPPING or WHIPPED CREAM
- Use a mixer to beat cream cheese until smooth. Add creamer and beat on medium high until super smooth.
- Use disposable 9 oz. cups or 8 oz. jars. Layer cake cubes, a few berries and 2 Tablespoons of cream mixture. Repeat once. Layer one more layer of cake and berries, finish with a dollop of whipped cream and a few berries for garnish.
- Cover loosely with plastic wrap and store in the fridge until serving.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.