RED, WHITE AND BLUE TRIFLE
INGREDIENTS:
1 (8-ounce) package cream cheese, at room temperature
½ cup granulated sugar
1½ cups heavy cream
1 teaspoon vanilla extract
1 pound cake, cubed
2 (6-ounce) containers blueberries (about 2 cups)
2 (6-ounce) containers blackberries (about 2½ cups)
1½ quart strawberries, stems removed, sliced
INSTRUCTIONS:
1. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and granulated sugar. Beat on medium-high speed until smooth, 1 to 2 minutes. Scrape the sides and bottom of the bowl. With the mixer on medium speed, slowly add the heavy cream and vanilla, and mix until combined. Switch to the whisk attachment and whip at medium speed until soft peaks form and the mixture is easy to dollop.
2. Place a single layer of cake cubes in the bottom of a large (12- to 14-cup) trifle dish. Top with two-thirds of the blueberries and blackberries. Add half of the whipped cream (about 2 cups), then top with two-thirds of the strawberries. Repeat the cake and cream layers once more, then decorate the top with the remaining berries.
3. Serve immediately or make in advance and store in the refrigerator for up to 24 hours.
