When I asked Justin what dessert he wanted for Father’s Day, he instantly said The Berry Trifle. My mom concocted this about 10 years ago and it has been a family favorite ever since. BEWARE: This dessert is very decadent and rich. I’ve named it Tropical Berry Trifle because it is full of berries, as well has bananas, crushed pineapple, and coconut extract.
Let’s start off with the ingredients that make up this tasty treat.
2 8oz pkg. cream cheese
2 1/2 cups powdered sugar
8 oz sour cream
2 tsp coconut extract
2 cups Cool Whip
1 family size frozen Sara Lee pound cake
1 16 oz pkg of strawberries
16 oz. frozen mixed berries
2 bananas, sliced
20 oz. can crushed pineapple, drained
Prep the fruit. Drain the canned pineapple. Strain the juice from the frozen berries. Slice the strawberries and bananas.
Blend sugar and cream cheese. Add sour cream and coconut extract. Cream together.
Stir the drained pineapple into the trifle filling. Fold in the cool whip.
Slice and cube the pound cake into bite sized pieces. Dump into bowl and slowly fold in.
Pick a glass bowl and begin layering. I started with the filling and added strawberries and bananas around the edge while filling it in with berries and filling. I topped it with a simple flower. Because I wasn’t serving it immediately, I squeezed some lime juice over the bananas to keep them from browning.
And there you have the most delicious trifle ever, promise.