Quick Recipes and Easy

Summer Trifles

The English Trifle has evolved from a defined dessert of sponge cake, thick custard and fruit, to a fun and artistic dish that can include nearly any ingredient imaginable. While the original trifles were often served as a fancy Christmas dish, the more modernized versions can be made from ice cream, gelatin, and yogurt, making them the perfect finishing touch for something as casual as a summer barbecue. The following trifle recipes are simple to make, tasty to eat, and will remind everyone just how gorgeous a trifle can be.

Home Made Ice Cream Trifle

2 1/2 Cups of Sugar
5 Cups Milk
4 Cups Heavy Cream
4 1/2 Teaspoons Vanilla
1/2 Teaspoon Salt
Quart of Strawberries
pint of blue berries

Beat eggs until blended together. Gradually add sugar until mixture is stiff. Add remaining ingredients and mix well. Let mixture stand for about an hour then use electric ice cream freezer to freeze ice cream. The longer the ice cream is frozen, the firmer it will be. Make three batches of the above vanilla, but add strawberries on the second batch, and blue berries on the third. Layer the ice cream in a trifle dish, with strawberry on bottom, vanilla in middle and blueberry on top to make a red white and blue dessert. Refrigerate overnight or up to two days before serving. Garnish top with whipped topping or candies before serving.

Yogurt Trifle

1-Can Condensed Milk
1- pint of vanilla yogurt
1/3 cup lemon juice
1/2 cup chopped pecans
2 cups mini marshmallows
mix together thoroughly and layer the white mix on bottom of trifle bowl

Mix together one pint of blue berries and one quart of sliced strawberries. Layer over white mixture then add a second layer of vanilla mixture, with a final layer of fruit mixture.

Jello Trifle

1- 8 oz package of blueberry gelatin (can be sugar free or regular)
1- 8 oz package of strawberry gelatin (regular or sugar free)
4 cups boiling water
2 cups cold water
1 cup blueberries
1 cup strawberries (sliced)
1 tub of whipped topping
additional blueberries and cut up strawberries for trifle garnish

Stir two cups of boiling water into each box of dry gelatin mix in two separate medium sized bowls. Stir until dissolved, and then stir one cup of cold water into each dish. Refrigerate blueberry gelatin for 1-1/2hours until partially thickened. Let the strawberry gelatin stand at room temperature during this time. After blueberry gelatin is thickened stir fresh blueberries in, and pour into a large trifle dish. Refrigerate for 30 minutes. After blueberry gelatin is refrigerated, spread 3 1/2 cups of whipped topping across for second layer. Place trifle dish back in refrigerator. Place strawberry gelatin mixture in refrigerator for 1/12 hours until thickened. Remove from refrigerator and mix in fresh strawberries, and pour into trifle dish making third layer. Next, place 1 cup of cool whip about two thirds of the way over the red layer of trifle. Place fresh strawberries and blue berries on top to garnish. Refrigerate at least three hours or overnight before serving.

Teri Horsley is a 45 year ancient Freelance Writer from Hamilton, Ohio. She is a regular contributor to several southwestern Ohio newspapers, writing food, dining and faith copy. In addition she has several
Christian small tales that have been published, and is involved in writing Christian plays and skits.
She works fulltime in outdoor advertising, developing advertising programs that enhance client business,
and make public awareness.

About the Author

has written 10297 stories on this site.

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