I know for many families the long Memorial Day weekend is a time for busy reunions and family parties. When it comes to big parties, I’m a firm believer in make-ahead desserts (or make-ahead anything for that matter!). Afterall, you want to be out spending time with your family and friends, not slaving away in a kitchen somewhere!
This dessert is dainty, easy to make, absolutely delicious, and easily transportable. It is pretty much the perfect summer get-together dessert. Or, if you’re like me, it’s a perfect breakfast!
This recipe assumes you are having party and it can easily make, 10-12 trifles, depending on how you stack them in the jar. So, if you only need about half of that quantity, just make half of the cream cheese filling and purchase less fruit, if possible.
Or, if you make the full recipe and don’t need as many individual desserts, you should know that this creamy filling also makes a fantastic fruit dip! Double-duty recipes are a thing of beauty, aren’t they?
- lemon simple syrup
- 1 package (8oz) light cream cheese, softened
- 1 can (14 oz) sweetened, condensed milk
- 3 tablespoons lemon juice (I used bottled juice)
- 2 cups whipped cream (I used Cool Whip)
- 1 frozen pound cake (10 3/4oz), thawed (I used Sarah Lee)
- 1 1/2 cups fresh blueberries, rinsed and dry
- 1 1/2 cups fresh strawberries, rinsed, dried and diced
- 6-12 half pint canning jars with lids
1. Make your lemon syrup. After it has completely cooled, pour it into a squeeze bottle or a covered bowl and set aside.
2. Using a stand or a hand mixer, beat the cream cheese until smooth. Pour in the condensed milk and mix well.
3. Mix in the lemon juice. Next, using a spatula, fold in the whipped cream. Set cream cheese mixture aside.
4. Dice some of the pound cake into half inch pieces. Start layering the trifles by filling jars with enough pound cake pieces to fill about 1/4 of each jar.
5. Using your bottle of syrup or a spoon, lightly coat the cake pieces with the lemon syrup.
6. Next, spread a generous spoonful of the cream cheese filling over the cake. (if it smears on the glass as you spread it, you can use the tip of a damp paper towel to clean up the sides of the jar)
7. Sprinkle with fruit.
8. Repeat layer. Close your jars, decorate them and refrigerate until you are ready to eat them!