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Mixed Berry Trifle Recipe:
4 C. Instant Vanilla Pudding
3-4 C. Whipped Cream or Cool Whip
2-3 C. Cake Cubes (about a 9"x13" size cake - Mine was frozen)
1-2 C. Blueberries, Raspberries, or Blackberries
2 C. Strawberries
Optional: Sub out these fruits for your favorite fruits
Directions:
Cut your cake into cubes, whip your cream if using, and make your pudding. Then start layering in a medium-size bowl or trifle dish. To make it look pretty, stick the outer-edge row off to the glass in a nice line, alternating with strawberries, cake, blueberries, etc. Continue layering until all the ingredients are gone, finishing with whip cream on top. Top with remaining fruit and sprinkles if desired. Refrigerate for at least 2 hours. Enjoy!
Fruit Pizza Recipe:
Sugar Cookie Crust:
1 ½ cups sugar
4 oz cream cheese softened
½ cup butter softened (1 stick)
1 egg
½ teaspoon vanilla extract
½ teaspoon almond extract optional
2½ cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon baking powder
¼-1/2 teaspoon salt
Cheesecake Spread:
8 oz. Softened Cream Cheese
1 tsp. Vanilla
2/3 C. Sugar
8 Oz. Whipped topping or Cool Whip
Produce:
1 pint Fresh Blueberries
12 oz Fresh Strawberries
Optional: Sub out fruit for your favorite fruit
Preheat oven to 350 F.
Line a pizza pan with parchment paper and set aside.
In a large bowl cream together sugar, butter, and cream cheese just until combined.
Mix in eggs, vanilla extract, and almond extract if using.
Mix in flour, baking soda, baking powder, and salt until a dough forms.
Press dough evenly into prepared pan.
Chill in the freezer for 1 hour or in the fridge for 3 hours or overnight. (Don't skip this step or the cookie will spread as it bakes. The dough MUST be super chilled.)
Bake for 12-15 minutes or until edges are lightly golden. (Do not over bake. It's perfect if the cookie is slightly undercooked because this makes for a chewy cookie once it is cooled)
Let cool completely.
To make the cheesecake spread, add cream cheese and vanilla into your stand mixer and mix on medium speed until blended. Add sugar and beat until light and fluffy. Fold in whipping cream or cool whip.
Spread half of the cheesecake mixture evenly over cooled cookie crust.
Decorate with desired fruit and more cheesecake spread using an icing tip if desired.
Store in the refrigerator and enjoy!
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