I’ll just say “you’re welcome” in advance for sharing this amazing and delicious dessert recipe with ya’ll. It’s mine, too. I took bits and pieces from 2 recipes I found and came up with my very own spin on 2 similar desserts. I give you… my Creamy Nilla Berry Trifle recipe! I’ve made it twice so far in the last week for 2 different gatherings and I’ve received nothing but “mmmm’s” and “wow’s” at both. Enjoy! :)
*Printable Recipe Below*
Trim and quarter the strawberries and set aside. This step takes the longest, btw.
1. Place the cream cheese, 1/4 cup cream, lemon curd, the remaining 1/4 cup sugar and the vanilla extract in a large bowl and beat on medium speed until smooth and fluffy.
2. In a second large bowl, whip the remaining cream until stiff peaks form, about 2 minutes.
In a separate bowl or bag…
To assemble the trifle in a 12-14 cup trifle dish or large bowl:
The last layer on top should be the crumbs, to give the dish an extra crunch because this layer won’t be soggy from the blueberry sauce.
Cover with plastic wrap and chill 8 hours or overnight.
*Tip: wait until berry sauce is cool and thickened. Put in fridge if it helps, otherwise the liquid juice will make the crumbs and bread very soggy.
- (2) 16-oz. containers strawberries
- (2) 6-oz. containers blueberries
- (1) 6 oz. container blackberries
- ¾ cup granulated sugar
- ⅓ cup water
- ¼ cup lemon curd (found in jelly and/or baking section of grocery store)
- 2 Tbsp. fresh lemon juice
- pinch kosher salt
- (1) 8-oz. pkg cream cheese
- 2 cups heavy whipping cream
- 1 Tbsp. pure vanilla extract
- 6 cups (one box) vanilla wafer crumbs (go with the name brand Nilla Wafers, you can tell the difference between the cheaper store brand)
- One pkg shortcake (sold near strawberries in grocery store, pkg. contains 4 small, round breads)
- Trim and quarter strawberries. Set aside.
- Combine the blueberries, blackberries, ½ cup sugar, ⅓ cup water, lemon juice and salt in medium saucepan. Bring to a simmer over medium heat and continue to cook, stirring occasionally, until the berries break down and the sauce thickens (about 15-20 minutes). Remove from heat and cool.
- In a large mixing bowl, combine cream cheese, ¼ cup cream, lemon curd, vanilla extract and remaining ¼ cup sugar and beat on medium speed until smooth and fluffy.
- In another large bowl, whip the remaining cream until stiff peaks form (about 2 minutes).
- In a separate bowl or bag, break up the Nilla Wafer cookies into small pieces and crumbs. Dice shortbread into bite-size or smaller pieces and toss in with Nilla Wafer crumbs.
- To assemble the trifle: In a 12-14 cup trifle dish or large bowl, spread a layer of cream on the bottom. Sprinkle a layer of the cake/cookie mixture on top, then drizzle the cooled blueberry/blackberry sauce on top (waiting until the sauce has cooled and thickened will prevent making the crumb mixture soggy). Next layer, assemble strawberries.
- Repeat layering steps.
- The last layer on top should be the crumbs mixture. Place a few decorative strawberry slices on top for aesthetics.
- Cover with plastic wrap and let chill for 8 hours or overnight.