Recipes: Desserts

Ingredients

• 2 cups fresh Oregon Blueberries 
• Zest from 2 fresh lemons
• 2 (8 oz) packages cream cheese, softened
• 3/4 cup powdered sugar, sifted 
• 4 cups cold whole milk
• 2 boxes (3.4 oz) lemon instant pudding mix
• 1 (14 oz) store-bought poundcake, sliced into 1 inch x 1 inch cubes
• 3 cups heavy cream
• 1 cup granulated sugar 
• 1 T. and 1 tsp. vanilla extract, divided

Directions

• In a large mixing bowl, add the softened cream cheese and sifted powdered sugar. Using an electric hand mixer, mix the powdered sugar and cream cheese together until smooth. Then, add 1 tsp. vanilla extract and mix again until incorporated. 
• In a separate large mixing bowl, using a handheld mixer, mix together the cold milk and instant pudding mix. When the mixture starts to thicken, it’s ready. Fold in lemon zest with spatula or wooden spoon until incorporated.
• Add small amounts of the pudding mixture into the cream cheese mixture, mixing until combined. Continue until all pudding has been incorporated and mixed thoroughly. Set aside.
• For the vanilla whipped cream layer, mix heavy cream, granulated sugar, and 1 tablespoon vanilla extract in a large mixing bowl. Using a standing mixer or a hand-held mixer, beat the ingredients together, starting on low speed and increasing to high as it begins to firm up. Beat for 60-90 seconds until stiff peaks form. Do not over mix. 
• In the bottom of a stemless wine glass or personal sized serving cup of your choice (or a large trifle bowl if making a full-size trifle) create a single layer of poundcake cubes. 
• Spread approximately 1/6 vanilla whipped cream over poundcake cubes in cups (or spread 1/2 of whipped cream if making full-size trifle). Use a spatula or spoon to smooth out the whipped cream until it’s as flat as possible. 
• For personal trifles, scoop 1/6 of the pudding layer over the vanilla whipped cream layer, then spread it evenly with a spatula. (or spread 1/2 of pudding layer if making full size). 
• For the next layer, add 1/3 cup fresh (or 1 full cup if making full size) Oregon Blueberries then repeat the process of poundcake, vanilla whipped cream, and pudding layers. Topped with another layer of fresh Oregon Blueberries.
• Refrigerate until ready to serve. Enjoy!