Desserts for the Fourth

FUN AMERICAN FLAG CAKE

1 c boiling water
margarine
1/2 c cold water
flour
1 c blueberries, washed
1 c miniature marshmallows
1 pint strawberries, washed and sliced
1 package (4-serving size) JELL-O brand gelatin, any red flavor
3 1/2 c (8-oz. container) Cool Whip brand whipped topping, thawed
1 package (2-layer size) white cake mix (plus ingredients from boxed mix)

Grease 13 x 9 pan with margarine and dust lightly with flour. Prepare, mix and bake cake mix according to package directions. Cool cake for 15 minutes. With large fork, make holes in cake about every 1/2 inch. Pour gelatin into mixing bowl. Add cup of boiling water and use scraper to mix thoroughly until gelatin is completely dissolved. Use measuring cup to pour gelatin over cake. (It will run down into holes, making sliced cake have red stripes.) Chill cake in refrigerator 3 to 4 hours. Cover a large baking sheet or cutting board (larger than the 9x13 pan) with aluminum foil. Put about one inch of warm water in kitchen sink. Take pan out of refrigerator and dip bottom (don't let water come up over sides) into water for about 10 seconds. Put large tray on top of cake, and invert. Frost sides and top with whipped topping. Arrange strawberries and marshmallows in alternating rows for stripes, leaving upper left for field of blueberries. Chill again until time to serve.


RED WHITE and BLUE TRIFLE DESSERT

2 packets of vanilla custard or pudding mix
1 Angel Food cake mix
2 lbs. mix of fresh strawberries (sliced), raspberries and blueberries
1/3 c sugar
1 1/2 c whipped cream topping
1/3 c sherry (optional)
additional fresh fruit for garnish

Prepare cake according to directions on package and let cool completely. Prepare custard or pudding mix according to package instructions and let cool completely. Mix fruit with sherry. If you don't want to use alcohol, use a little water or juice instead. You want the fruit to be sitting, but not swimming, in a bit of sweetened juice. To assemble...Cut the cakes into large chunks and cover the bottom of your dish with a layer of cake. Top with a layer of prepared fruit, then a layer of custard. Repeat the process until you are out of ingredients or the bowl is full. Top with whipped cream and garnish with fresh fruit. Chill until serving time and scoop out servings with a large spoon to get some of each ingredient. Yield: 10-12 Servings

TRIPLE THE FLAVOR

You can create your own favorite trifle by substituting any of these 3 main ingredients...

Low Fat: (yes) angel food cake, fat free pudding and low fat whipped topping
Black Forest Trifle: Chocolate Cake, Cherry Pie Filling and Custard
Tropical Fruit Trifle: Angel Food Cake, Mixed Pineapple, Mangos, Papayas, etc. and either Vanilla or Lemon Pudding, Sprinkle top with Toasted Coconut
Peaches & Cream Trifle: Angel Food Cake, Sliced Peaches with optional Peach Schnapps