Reviewed: Jul. 9, 2007

This was so easy to make! I used more milk as suggested by other members. My trifle bowl was not big enough to accomadate the blackberries. I also used angel food cake, which i was very happy about. I used fresh berries and made real whipped cream, which I layered. This turned out beautiful, I made it for my family renioun. It keept well outside which I was concerned about (it was over 90 degrees). I did put it together the night before, I did put just whipped cream on the top of the last layer of custard. Next time I will make blueberry and strawberry sauces to put on the cake.

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momof2&3dogs

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Reviewed: Jul. 9, 2007

This was so easy and tasted great! The only problem is pudding doesn't come in 5 oz boxes. I used cheesecake pudding and also used 4 berries, raspberries, strawberries, blueberies and blackberries.

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campanaclan

Cooking Level: Intermediate

Home Town: Framingham, Massachusetts, USA

Living In: Marlborough, Massachusetts, USA

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Reviewed: Jul. 7, 2007

I used fresh berries, and doubled the recipe to serve large party. Very easy, and everyone loved it....and the best part, it was even better the next day!

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moosh

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Reviewed: Jul. 5, 2007

Made this for our Fourth of July party. Everyone loved it! Very easy to make. I didn't use the praline liquor, but it still tasted great!

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Iliana and Mia's Mom

Cooking Level: Expert

Home Town: Kingsville, Texas, USA

Living In: Cypress, Texas, USA

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Reviewed: Jun. 29, 2007

This dessert is easy and delicious. I always serve it at summer parties and use any combo of fresh or frozen fruit available. Last time I made it with a mocha liquor that I had on hand and it was perfect. Store bought pound cake stays cubed better than my homemade (too crumbly). It is a great red, white and blue dessert for the 4th of July.

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AISYDAISY

Cooking Level: Intermediate

Home Town: Weston, Connecticut, USA

Living In: Cary, North Carolina, USA

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Reviewed: Jun. 22, 2007

My daughter made this recipe for Fathers Day, and it was fabulous! I was jealous it didn't come from me. I am now going to bring it wherever I go, so people will think I'm a great cook.

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L. VanWinkle

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Reviewed: May 30, 2007

This was really good and everyone enjoyed it. I didn't use the liquer but I don't think it really needs it. Nice light dessert for the hot summer days.

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Rob & Kara's Nana

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Apr. 10, 2007

This came out AMAZING! EVERYONE loved it. I served it for easter. It was sooo easy and so beautiful. The pudding mixture was sooo yummy I kept sneaking lil tastes here and there while I was making it. Yum! Thanks so much for this recipe!

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JosieTheMama

Cooking Level: Expert

Living In: Homestead, Florida, USA

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Reviewed: Apr. 9, 2007

Made this for Easter dinner and there wasnt a speck left in the bowl. I only changed two things slightly, I used fresh strawberries that I marinated in some sugar for about 2 hours before I used them, I also used Frozen blueberries and rasberries. And I put some fresh strawberries and blueberries on top. Next family dinner I was already asked to bring 2.... This was the perfect dessert, not too sweet but very very delicious and EASY!

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Juliann1024

Cooking Level: Intermediate

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Reviewed: Apr. 4, 2007

Absolutely Delicious! Everyone wanted seconds and then thirds. So easy and it stays good for days in the fridge!! Thanks!

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Marie

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Reviewed: Mar. 15, 2007

I have made this recipe multiple times and EVERYONE loves it. In fact, my fiance has twin sisters and for their birthday "cake" they requested I make this trifle. I do add 1 cup of fat free milk, I use the sugar free vanilla jello, omit the liquor altogether, use fat free condensed milk, angel food cake, and fat free cool whip. I swear you can't taste a difference with this lower fat version. This is one of my most favorite recipes!

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Jen G

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

Living In: Jupiter, Florida, USA

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Reviewed: Feb. 3, 2007

This recipe is great and delicious!! I have people asking me to bring it to every get together. I couldn't find praline liqueur so I use Amoretto. It's soooooooo good!

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PSP98

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Reviewed: Jan. 18, 2007

Very easy to do and is always a big hit! I used Bailey's Irish Cream-Caramel and it was great also!

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Tai

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Reviewed: Dec. 31, 2006

I am a picky eater, and I LOVED this. Everyone said it was delicious. Nothing bad to say about it. I did thaw the berries before hand and do make sure you buy the sweetened fruit. The un sweet were too bitter, but other than that this is a keeper here!

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EmmaandAvasmom

Cooking Level: Expert

Home Town: Santa Maria, California, USA

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Reviewed: Dec. 16, 2006

Delicious. As others suggested, leave plenty of time after making it for the fruit to thaw. Otherwise they are a little crunchy. Also slightly better the second day. Yum!

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WhishaStar

Cooking Level: Intermediate

Home Town: Chehalis, Washington, USA

Living In: Beverly, Massachusetts, USA

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Reviewed: Oct. 26, 2006

I found this recipe while searching for something different for my weekly "cook" at my parents house. My mother no longer cooks desserts and it is my father's favorite day of the week when I bring a dessert. I used angel food cake instead of pound and added strwaberries to the mix. I did not use a trifle dish, just a large bowl. I did whip my own whipped cream. My father has requested that I make this "anytime I want". It kept very well in the frig and he enjoyed it all week long.

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lovestocook

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Reviewed: Sep. 18, 2006

We've made this many times, thought I'd finally add a review. This is a killer recipe, always a hit, very forgiving. We've used-- fresh fruit, a mango & papaya blend instead of the berries, Grand Marnier, Amaretto, Coconut Rum, left the liquer out entirely, made it full fat, non-fat, used lemon pound cake, angel food cake--it's always wonderful! Very simple, makes you look like you've slaved over it. Thanks for this great recipe!

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JC66

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Reviewed: Sep. 14, 2006

Fantastic. My family especially loved it at our July 4th celebration. It even kept in my fridge for several days.

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Meredith

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Reviewed: Sep. 8, 2006

This is very easy to make and very delicious!!

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CREEKGIRL01

Cooking Level: Expert

Living In: Charleston, South Carolina, USA

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Reviewed: Sep. 4, 2006

This was SOOOO good! Raves from everyone! It definately tastes as good as it looks, and it looks very impressive and elegant. I made minor changes, but only because I wanted to layer this into a trifle bowl (two layers of everything), so I doubled the fruit and used an 18oz packaged pound cake. I used fresh strawberries and blueberries, and 12oz bags of frozen raspberries and blackberries. (I also omitted the liqueur) To make more custard without having to use more pudding, I added another 3/4 cup of whipped topping and used probably 1-1/4 to 1-1/2 cups of milk. I felt that this was a perfect custard consistency for our taste. I used some of the fresh berries for garnish. This sat refrigerated for about 6 hours and we sat it out for about 45 minutes before serving. No frozen berries! This was better the next day when more of the juice saturated the cake....YUM! Next time I make this, I will use an angel food cake cubed (per hubby's request) and try to "lighten" this up a bit by using fat/sugar free ingredients as much as possible. Thank you for a great recipe....an absolute keeper :)

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