Berry Biscuit Trifle

Enjoy these personal trifles with biscuits, vanilla pudding, raspberry preserves, fresh strawberries and blueberries, and a dollop of whipped cream. A perfectly easy treat for the Fourth of July! It can easily be made in a 9×13 pan by covering the bottom of the pan with the bottom half of the biscuits, add the pudding, preserves, and fruits, then top with the other biscuit and whipped cream. Use a knife and spatula to serve.

Tips for heating Bridgford Biscuits

Let biscuits thaw. Heat biscuits in a preheated 325 degree convection oven for 7 minutes. Remove from oven and brush with melted butter or margarine if desired.

Red, White & Blue recipe to try:

• Patriotic Brownies
• Red, White and Berry Trifle
• Classic Creme Flag Cake

Enjoy these personal trifles with biscuits, vanilla pudding, raspberry preserves, fresh strawberries and blueberries, and a dollop of whipped cream.

Berry Biscuit Trifle

• 12 Bridgford Buttermilk Biscuits (#1321), thawed
• 36 oz. red raspberry preserves
• 6 cups prepared Vanilla Instant Pudding (#1914)
• 4 cups prepared Dream Whip Topping (#1952)

Instructions:

1. Slice the biscuits in half horizontally. Spread each half with raspberry preserves, then place one biscuit half on a dessert plate.
2. Top with 1/4-1/2 cup pudding and fresh sliced berries. Plate the other biscuit (cut side down) on top of the berries.
3. Place in the fridge for at least 2 hours before serving, then top with a generous amount of whipped cream.

Adapted from: https://www.bridgford.com/foodservice/recipes/

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