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| Servings |
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Ingredients
- 1/4 cup sugar
- 1/4 cup fresh lemon juice
- 1/2 teaspoon almond extract
- 1 frozen Pound cake
- 8 ounces cream cheese at room temperature
- 1 cup heavy cream at room temperature
- 1 pint blueberries
- 3 peaches diced
- 8-10 small mason jars 4-ounce
Ingredients
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Instructions
- Pull out the cream cheese and heavy cream and let them sit on the counter. Heat pound cake, while you prepare the rest of the trifle.
- Heat the lemon juice, 1⁄4 C sugar, and 1⁄4 C of water in a small saucepan over medium-high heat. Stir until the sugar dissolves (about five minutes). Remove from heat and stir in the almond extract.
- Whip heavy cream, cream cheese add half of lemon sugar mixture.
- Cut the cake into 1/2 inch cubes, coat with the remaining lemon/sugar liquid.
- Wash the fruit and cut into small pieces. Berries don’t need to be cut unless they are large.
- The last step is to layer all the ingredients in jars. Alternate Fruit, cake, cream.
