On birthdays in our family, the birthday girl/boy gets to pick their meal and a dessert. Picking a dessert at our house often just means throwing out ingredient suggestions and letting me be creative. A couple of years ago, my daughter said she wanted something with blackberries, but not a cobbler. Something cool.
It needed to be doubly impressive since her birthday is on July 3, so her “party” is the huge 4th of July celebration we have. I headed to the internet looking for ideas. There were all sorts of yummy things, but I knew I hit the jackpot when I found a Blackberry Lemon Cheesecake Trifle. I would give credit for where I found it, but I have lost the link. 😦 I do still have the recipe, however!
It was so good, that’s what she asked for again this year. It was GONE in less than 15 minutes. Bowl clean…
The great thing about this recipe is that it takes almost no time to prepare, and can be made up to 24 hours before you need it. The bad thing is that it needs to sit in the fridge for at least a couple of hours to set before you eat it.
Start by combining 1 8-oz package of softened cream cheese with 1/3 cup lemon juice in a mixing bowl. Mix it with an electric mixer until it is smooth. (It is important that the cream cheese be fully softened or you will end up with lumps.) Add one can of sweetened condense milk and mix until smooth again. Fold in one container of whipped topping (2 cups). Set the mixture aside until you are ready to build the trifle.
Combine 1/4 cup of frozen lemonade concentrate and 1/4 cup of water in a small bowl. Make sure the concentrate is thawed enough to dissolve completely. Set aside.
Wash about 6 cups of fresh blackberries. Make sure there aren’t any stems or other trash in them. You COULD use frozen blackberries, but it won’t be quite as good. Make sure you get the kind with no sugar added and thaw them before using them.
Cut a pound cake into 1/4″ slices. You can make your own pound cake if you want to get really fancy, but a store bought one works fine.
Now it’s time to build your trifle. Line the bottom of a trifle bowl or other large glass bowl with the cake slices. (It is prettiest in a clear glass bowl.) Brush half of the lemonade mixture onto the cake slices. You are supposed to let it stand for 5 minutes to really soak in, but I am always in a huge hurry to get it done, so I can put it in the fridge, so it will be ready in time for whatever event I am taking it to, so I usually skip the letting it stand for 5 minutes.
Spoon half a jar of blackberry jam over the cake. (This is a really good time to use one of those jars of homemade jam I told you about in the last post!) If you buy jam, you need to buy at least a 10 ounce jar.
Put half of the whipped topping mixture on top of the jam and spread it evenly all the way to the walls of the bowl. Top with half the berries.
Now do all of that again, starting with the cake slices.
Cover the trifle with plastic wrap and put it in the fridge to set for at least an hour or so before serving. It is pure deliciousness!