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Patriotic Trifles

Servings 6 mini trifles


  • 1/2 store-bought angel food bundt cake
  • 9 oz fresh blueberries, rinsed
  • 6 oz fresh raspberries, rinsed
  • 1 (8oz) package neufchatel cream cheese
  • 1/2 cup sugar
  • 1 (8oz) tub light or free cool whip
  • Two 5-count packs of water glasses from Dollar Tree


  • With a hand mixer, beat the cream cheese with the sugar until smooth. Beat in the cool whip. Scoop the cream cheese mixture into a sandwich zip-top bag, zip it shut, and cut off the corner for your "piping bag." (You might need two bags, or just refill the one you are using.)
  • Cut half of the angel food bundt cake into slices, and then cut those slices into cubes. Rinse your fruit and spin the water off with a salad spinner if you have one; if not, just shake off the water the best you can.
  • Layer your parfaits with blueberries in the bottom. Then pipe a layer of the cream cheese mixture. Top the cream cheese layer with a few cubes of cake, then another layer of cream cheese. Top it all off with some raspberries and you are done! Repeat with each trifle cup. Cover each cup with plastic wrap and refrigerate until ready to serve.


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