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DIRECTIONS Beat cream cheese and dry pudding mixes in a large bowl with a mixer until blended. Once blended, gradually beat in milk. After all the milk is added, blend for 2 minutes. Then
gently stir in Cool Whip or homemade whipped cream. Place a layer of graham crackers in a 9-by-13-inch metal or glass pan (breaking them as needed to fit the pan). Spread a layer of pudding
mixture over graham crackers and top with a layer of blueberries and sliced strawberries. Place another layer of graham crackers on top of the berries, then another layer of pudding mixture,
and a layer of berries again. Repeat one more time (3 times total), and you should reach the top of the pan. Reserve enough of the pudding mixture to generously top the final layer. Make an
American flag for the top layer of berries by adding blueberries to the top left side of the cake and adding strawberries in a striped pattern. Refrigerate for at least 4 hours or
overnight. When serving, it’s best to use a spoon to scoop up all the yummy goodness. FOURTH OF JULY TRIFLE Fourth of July Trifle Victor Protasio “This perfectly patriotic, no-fuss dessert
can be prepared a day in advance.” _— Vera Stewart, cooking show host, caterer and author of _The VeryVera Cookbook: Recipes From My Table Servings: 10 Makes: 1 large trifle dish Prep time:
30 minutes INGREDIENTS * 6 to 8 cups of cubed pound cake (approximately two 9-by-5-inch pound cakes) * 2 pounds fresh strawberries, sliced with stems removed * 12 ounces fresh blueberries *
6 ounces fresh raspberries, optional * ⅓ cup granulated sugar * 1 package (5 ounces) instant French vanilla pudding mix * 1½ cups whole milk * 8 ounces cream cheese (room temperature) * 1
14-ounce can sweetened condensed milk * 1½ cups heavy whipping cream * 1 teaspoon pure vanilla extract DIRECTIONS Cube the pound cake into about 1-inch pieces. You will need enough cake
cubes to make three layers in the trifle dish. Mix together the berries and sugar in a medium mixing bowl. Set aside until ready to assemble. In a large bowl, beat together the pudding mix
and whole milk. In the bowl of a stand mixer fitted with the paddle attachment, whip the cream cheese and sweetened condensed milk until smooth and creamy. Add in the heavy cream and vanilla
extract. Beat until soft peaks form, about 5 minutes. Fold in the pudding mixture. To assemble the trifle, start with ⅓ of the cake cubes in the bottom of the container. Dollop ⅓ of the
custard mixture, then ⅓ of the berry mixture on top. Continue layering cake, custard and berries until all ingredients are used. (You may have leftover pound cake.) Cover and refrigerate
until ready to serve. This dessert can be made ahead and stored in the refrigerator for up to 24 hours. RED, WHITE AND BLUE FROZEN CASHEW CHEESECAKE BARS Red, White and Blue Frozen Cashew
Cheesecake Bars. Victor Protasio “These creamy, melt-in-your-mouth bars made with all-natural ingredients are just as festive as they are delicious!” _—Nicole Foster, Cajou Creamery
cofounder_ Servings: 8 Yields: 8 to 10 slices Prep: 15 minutes (plus 4 hours freezing time and 1 hour soaking time)