4th of July Trifle

From: 1012943

On Jul 6, 2009

I made this for our family's 4th of July cookout. I am not known for being a cook, so this was a big leap for me. I reduced the sugar and almond flavoring just as others suggested and it was a HUGE hit! Thanks for a recipe that is easy, tasty and pretty all at the same time.

From: Frankenchef

On Jul 5, 2009

This dessert is definitely a competitor for SUPREME RULER OF ALL DESSERTS IN DESSERT UNIVERSE. The only constructive comment I have is that I sub'd Lady Fingers for the cake and did not mix the cake in with the cream cheese mixture. The reason I did not include with the mixture is that I ate about 1/2 of the mixture before assembling the dessert. So, if you have more self-control, your dessert may look more like the picture.

From: Rai

On Jul 4, 2007

I also took everyone's advice and added less sugar. I used about 1 1/4 cups of confectioners sugar in the filling, and 1/4 cup with the fruit. I only used 2 tablespoons of almond extract in the fruit, and I still think that it was too much. I took it to work and everyone LOVED it, so it must just be me, but I'd rather taste the fruit than have it covered up with almond flavor. I think that next time, I'll only use half a tablespoon or so. But it was really pretty and relatively easy to make!

From: Earlie862

On Jul 5, 2003

The name sure fits this dessert! But it is so good that it should be made more often than only once a year. Looks beautiful layered red white and blue in the dish. The almond flavor makes this fantastic!! I did not have quite three tablespoons of almond extract. I only bought a small bottle and did not realize I was going to need more than the whole thing. The triffle was still loved by all! Thanks for a new Fourth of July tradition.